(This is reprinted/reposted from February of last year. I am out of town for a few days so I thought I would recycle some of my favorite old posts/recipes. Enjoy and I’ll be back soon…) I was in possession of a few hundred grams of arugula and ruby red microgreens and no fancy dinner party in the works (so I could use them as a chi-chi garnish), so instead of just tossing them in a salad, I decided to experiment with a pizza idea that Edwin Sy of Fresh Field suggested earlier in the day. Since I was on the way to the beach for the holiday weekend, couldn’t find live yeast in our fridge, and was generally crazed, I popped by the grocery and purchased frozen pizza dough, a can of whole peeled tomatoes and some good mozzarella cheese.
Once settled at the beach, I chopped up the tomatoes and popped them into a saucepan with hot olive oil and some salt and pepper. Simmered until thick, I set this aside to cool. To assemble pizzas, I took out everything in the fridge that might be useful – including old gorgonzola cheese, smoked salmon and of course, the microgreens. The first pizza experiment was a fairly classic tomato, arugula and mozzarella concoction. Spread ample amounts of tomato sauce on the pizza dough, sprinkle with microgreen arugula and top with shredded mozzarella cheese. Pop into a really, really hot oven (I use 500 degrees and a pizza stone near the floor of the oven) for just a few mintues until the edges color. Remove and add more arugula if desired. Slice and eat. This was FANTASTIC! I kid you not. I didn’t put enough arugula the first time so I suggest you sprinkle very liberally. Less than 50 grams of arugula and wow, what a nice touch to an otherwise mundane but delicious pizza.
Emboldened by success number 1, we went on to experiment further. My daughter made a half mozzarella cheese (she likes lots of cheese) and a half gorgonzola pizza with her mom. When it came out (sorry, no photo here), we added microgreen arugula to the gorgonzola half and tasted that – EVEN MORE FANTASTIC than experiment number 1. In fact, this was my favorite for the evening… to make, spread tomato sauce on the pizza dough, add lots of microgreen arugula, chunks of gorgonzola and some shredded mozzarella. Bake as previously described. This is pungent, tasty with peppery arugula and salty gorgonzola. Excellent with a good beer. We still had microgreens left so we tried a “white” pizza. Just brush a pizza dough with good olive oil, sprinkle with microgreen arugula and sprinkle with lots of mozzarella and bake. This was good but not as big a hit as the tomato-ey based pizzas.
Finally, in a bid to go truly over the top, and in search of good way to use the ruby red microgreens, we tried a smoked salmon pizza. Just brush some good olive oil on pizza dough, place several slices of smoked salmon on the center of the dough (I used 4 large slices or just over 100 grams) and bake briefly until dough is done. Once out of the oven, sprinkle with ruby red microgreens for stunning color contrast. Sprinkle with lemon and eat – a bit salty but great flavor. I suppose you could also dab this with a good dill mayonnaise or aioli so it is less dry.