Pizza with Pesto, Mozzarella, and Arugula Microgreens
Simple No-Knead Pizza Dough (Make 12-24 hours ahead and let time do the work!)
Adapted from Jim Lahey's No Knead Pizza Formula and Smitten Kitchen's 'Lazy Pizza Dough'
- 3 cups (375 grams) all-purpose flour
- Slightly heaped 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons sea or kosher salt
- 1 1/4 cup water, plus an additional tablespoon or two if needed
- Little Wild Things City Farm Micro-Arugula & Lemon Pesto (other fresh pestos okay too!)
- Fresh mozzarella
- Sliced fresh cherry tomatoes (sun-dried tomatoes also great on this pizza)
- Arugula microgreens
Mix all dough ingredients with a spoon in a large bowl. The dough will be craggy and rough; this is fine, but if it feels too rough, add another spoonful or two of water. Cover bowl with plastic wrap and keep at room temperature for at least 12 hours, up to 24 hours or until the dough has more than doubled.
Flour your counter or work surface very well. Turn down out of bowl onto floured counter. In the time it has risen it should have changed from that craggy rough ball to a very loose, soft, sticky and stretchy.dough. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the soft dough stretch and fall away from your hands a few times before placing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings - for this pizza we used several dollops of Little Wild Things Micro Arugula & Lemon Pesto, sliced fresh mozzarella, fresh cherry tomatoes, and prosciutto (optional for carnivores!) - and bake pizza for 10 to 15 minutes on highest oven temperature (500+ F) until the top is blistered and the crust is golden.
Top with Arugula Microgreens just after removing the pizza from the oven and let cool for a few minutes before serving.