Cooking with Your Homegrown Microgreens: The Best White Pizza
Want to add some savory zing and color to your meal? Harvest your homegrown superfood microgreens!
You really can add them to most savory dishes, but tossing them on a perfectly cheesy and creamy white mushroom pizza is one of my favorites.
You can get dough from your favorite pizzeria, or make your own! My favorite is from Joe Beddia, or Pizza Camp in Philadelphia. This is my go-to dough that I make for my own family! I also like this one from Jim Lahey.
It’s super easy to grow herbs and microgreens in your kitchen, and if you haven’t taken my class or gotten my Microgarden Kit, you should!
“Growing your own food is an essential life skill.”
Pizza With Fontina, Caramelized Onions, Wild Mushrooms & Superfood Microgreens
I love microgreens on a white pizza, but you can toss them on a regular margarita pie as well. Or really, any pizza.
6 tablespoons butter, divided
2 tablespoons olive oil
3 onions, halved and very thinly sliced (about 6 cups)
2 pounds wild mushrooms, like crimini, oyster, or chanterelle, cut into bite-size pieces
6 garlic cloves, minced
1 1/2 cups dry white wine
3 cups grated Fontina cheese (about 10 ounces)
Makes three 8-inch pizzas
CARAMELIZE YOUR ONIONS
Preheat the oven to 500°F and place your pizza stone or cast iron pan in there to warm up while you prep your ingredients.
CARAMELIZE YOUR ONIONS
Melt 3 tablespoons of the butter with 2 tablespoons olive oil in a large skillet over medium heat, then add the onions and sauté until caramelized and golden, about 35 minutes. Season with salt and pepper.
FLAVOR-IZE THOSE MUSHROOMS
Melt remaining butter with 1 teaspoon olive oil in another large pan over medium-high heat. Add mushrooms and garlic. Sauté for about 4 minutes, until they are soft. Add wine and simmer, stirring frequently, for about 13 minutes, or until all the liquid has been absorbed. Season with salt and pepper.
PREP THAT PIZZA DOUGH
On a lightly floured surface, roll out pizza dough into a large oval. Transfer it to a prepared baking sheet, and top with 1 cup cheese, then sprinkle 3 tablespoons onions over cheese. Finally, scatter about 3/4 cup of the mushroom mix over onions. Sprinkle with a little flaky salt.
BAKE, DECORATE, AND EAT
Transfer to oven and bake until crust is golden and cheese bubbly, about 10 to 12 minutes.
Let rest 1 minute, then sprinkle with a handful of microgreens. Slice into wedges and serve.
Repeat two more times with remaining ingredients.