We're ringing in the New Year by teaching our old dog (pizza) some new tricks. The good news is that if you have never made pizza dough from scratch, it’s pretty easy..sometimes easier than finding dough at your grocery store. Anyways, you don’t need me to explain pizza to you, I think you get the concept BUT we’d love to see what you make. Bonus points for sharing your microgreens pizza with us on instagram, extra bonus points for bringing us a slice at the farm!
1 clamshell BMG Nutrition Mix
BMG genovese basil
1 tbsp active yeast
2 - 3 cups flour2 tbsp sugar
4 large tomatoes
1 tsp tomato paste
1 bell pepper
Preheat oven to 450 - if using pizza stone, allow stone to heat up in oven during preheat. If using sheet pan, keep at room temperature
Mix yeast, 1 cup warm water (~110 degrees), and 1 tbsp sugar in a mixing bowl. Let sit 5 minutes or until foaming/bubbling
Once foaming, add 2 cups flour and 1 tsp salt and combine until dough forms
Spread extra flour on a clean surface and knead dough until no longer sticky, roll dough to the desired shape.
Once the stone is hot, sprinkle 1 tbsp sugar and 3 tbsp flour on stone then transfer dough. Drizzle with olive oil and cook for about 5 minutes or until slightly golden. For sheet tray, just grease with olive oil.
Finely chop tomato (works best in a food processor) and combine with BMG basil, olive oil, tomato paste, oregano, and any other seasonings. I allow this mixture to sit overnight. You can also skip this step by using a previously made sauce, just using olive oil & garlic, or using a jarred sauce.
Once the crust is almost golden, remove from oven and add sauce.
For toppings I used the BMG nutrition mix, mozzarella, ricotta, bell pepper, and cherry tomatoes.
Cook pizza on 450 until the cheese is bubbling (about 10 minutes). Finish pizza on broil for a few minutes.
Top with extra chopped BMG Nutrition Mix