Garden Fresh Pizza

A crisp, golden pizza topped with melty mozzarella, ripe tomatoes, and a medley of fresh herbs and microgreens, finished with a light lemon-Dijon dressing for bright, fresh flavor.

Recipe Information

Total Time:

Yield:

4 servings (two slices each)

Ingredients

1 recipe Garlic and Herb Pizza Dough

Cornmeal

Olive oil

½ to ¾ cup Tomato Pizza Sauce

2 Roma tomatoes, sliced

8 ounces fresh mozzarella cheese, sliced

2 teaspoons olive oil, divided

Salt and pepper, to taste

1 tablespoon pine nuts (optional)

½ teaspoon lemon juice

¼ teaspoon Dijon mustard

1 cup herb blend and assorted micro greens

8 to 10 small fresh basil leaves

¾ cup red and/or yellow cherry tomatoes, halved or quartered

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Directions

Prepare Garlic and Herb Pizza Dough. Meanwhile, preheat oven to 450°F. Lightly grease a large baking sheet; sprinkle with cornmeal. On a lightly floured surface, roll dough into a 12-inch- diameter circle. Transfer to the prepared baking sheet; prick dough with a fork. Brush lightly with olive oil. Bake about 6 minutes or until lightly browned. Remove from oven.
Spread Tomato Pizza Sauce onto hot crust almost to edge. Top with Roma tomatoes and cheese, sprinkle with salt and pepper. If you like, sprinkle pizza with pine nuts. Bake for 6 to 8 minutes more or until crust is golden brown and cheese is melted.
In a small bowl whisk together remaining 1 teaspoon olive oil, lemon juice and Dijon mustard. Add herb blend, assorted micro greens and basil leaves; toss lightly to coat leaves with dressing. Before serving, arrange greens mixture and cherry tomatoes on pizza.