Pizza night just got a serious upgrade. Adding microgreens to your pizza isn’t just a trend, it’s a total game-changer. These tiny greens bring a fresh burst of flavor, a satisfying crunch, and a whole lot of nutrients without messing with that cheesy, melty goodness you love.
From spicy radish to sweet pea shoots, microgreens turn a regular slice into something that looks and tastes straight out of a wood-fired artisan kitchen.
They go on fresh, right after baking, locking in all that color and crispness. It’s simple, delicious, and honestly feels a little fancy without trying too hard 🍕🌿🔥
What Are Microgreens and Why Use Them on Pizza?
Microgreens are young edible seedlings that are harvested shortly after germination, usually within one to two weeks of planting. At this stage, they contain the first true leaves of the plant and are highly concentrated in both flavor and nutrients. Their compact size and vibrant appearance make them an appealing ingredient for a wide range of dishes, including pizza.
Incorporating microgreens into pizza may seem unconventional, but it has a solid foundation in culinary science. According to Connor Heeel, who has more than 13 years of experience growing microgreens, these tiny greens offer an exceptional nutritional profile. They can contain up to forty times more nutrients than their fully grown counterparts. This includes a range of vitamins such as C, E, and K, antioxidants, minerals like iron and potassium, and dietary fiber. Importantly, microgreens deliver all this nutritional value without increasing caloric intake, making them a smart choice for those seeking more functional foods in their diet.
Beyond nutrition, microgreens bring a unique textural and sensory contrast to pizza. Their crisp and fresh bite complements the richness of melted cheese and savory sauces. Visually, they add a layer of color and freshness that makes the dish look more refined. Unlike some traditional toppings that can overpower other ingredients, microgreens blend harmoniously while enhancing the overall experience of each bite. When used properly, they elevate pizza into something gourmet without sacrificing its familiar appeal.
Flavor Pairings: Choosing the Right Microgreens for Pizza
Each microgreen variety has a distinct flavor, and pairing them thoughtfully with pizza toppings can result in exceptional combinations. The right microgreen can either complement or contrast the dominant elements in the pizza, which allows for creative experimentation while preserving balance.
Radish microgreens are among the most popular for their spicy, peppery flavor. Elijah from Urban Leaf highlights their boldness and how effectively they enhance a mushroom pizza. Their sharpness works well with earthy ingredients and creamy vegan mozzarella, providing contrast and lifting the entire flavor profile.
Arugula microgreens also offer a peppery taste, although slightly more subdued than radish. They pair well with traditional tomato-based pizzas and cheeses such as mozzarella or feta. Arugula helps balance the richness of these components with a fresh, slightly bitter note. This makes it ideal for both vegetarian and meat-based pizzas where the toppings tend to be heavy.
On the sweeter and milder end of the flavor spectrum are pea shoots and sunflower microgreens. These varieties are especially effective on pizzas that use pesto or olive oil instead of tomato sauce. Their gentle flavor adds a light touch that doesn’t interfere with delicate ingredients like fresh tomatoes, goat cheese, or caramelized onions.
Some microgreens are more exotic and suited for adventurous eaters. Oriental mustard microgreens, described by Connor as a cousin of wasabi, have an intense sharpness that can completely transform the character of a pizza. They are best paired with creamy cheeses and simple toppings that let their wasabi-like flavor stand out without overwhelming the dish.
Purple basil microgreens, used in Elijah’s Margherita pizza, offer a classic herbal aroma with a sweet undertone. They are perfect for traditional Italian-style pizzas and their deep purple hue adds visual contrast to a sea of white mozzarella and red tomato slices.
Choosing the right microgreen is about understanding the desired flavor direction. Whether adding heat, freshness, or herbal complexity, each variety can play a specific role in the overall profile of a pizza.
When and How to Add Microgreens
The timing of when microgreens are added to a pizza plays a critical role in preserving their flavor and nutritional content. Both Connor and Elijah emphasize that microgreens should always be added after baking the pizza, never during.
Baking microgreens at high temperatures causes them to lose a significant portion of their nutritional value. The heat breaks down fragile compounds such as vitamins and antioxidants, reducing their health benefits. In addition, their texture and flavor deteriorate, turning what should be a vibrant, crisp garnish into a wilted and lifeless topping.
To preserve the freshness and maximize their benefits, microgreens should be applied immediately after the pizza is removed from the oven. At this stage, the residual heat of the crust and toppings is enough to release the microgreens’ aroma without compromising their structure. This method ensures they maintain their crispness, color, and flavor impact.
Connor suggests a simple trick to make microgreens even more flavorful. Before adding them to the pizza, they can be lightly tossed in a mixture of lemon juice and olive oil. This enhances their brightness and adds a layer of acidity that helps cut through rich cheeses and savory sauces. It also brings out the natural flavors of the greens and makes them feel more integrated into the dish rather than simply placed on top.
The way microgreens are added to a pizza may seem like a small detail, but it significantly affects the final result. Applying them at the correct time and in the right way ensures that the pizza delivers both taste and nutritional value at its peak.
Homemade Microgreen Pizza Recipe (Summary)
Creating a homemade microgreen pizza starts with a good foundation, and that means making quality dough. Elijah uses Roberta’s pizza dough recipe, which includes flour, sea salt, yeast, and olive oil. After mixing the ingredients, the dough should be kneaded thoroughly to eliminate air pockets. It then needs to proof for one to two hours, allowing the yeast to ferment and develop flavor.
Once the dough has risen, it is divided into smaller portions, each of which is shaped into a ball and left to proof again. Covering the dough with a moist towel or plastic wrap prevents it from drying out or forming a crust. When ready to use, the dough is rolled out by pushing and rotating it on a floured surface. Leaving a slightly thicker edge creates a natural crust that holds toppings well during baking.
The base sauce can vary depending on personal preference. Traditional tomato sauce works well, but pesto or olive oil can offer a lighter, more herbaceous base. Cheese options range from standard mozzarella to more flavorful choices like goat cheese or even vegan mozzarella, as demonstrated by Elijah.
Toppings like cherry tomatoes, mushrooms, and caramelized onions add depth and texture. Once all toppings are arranged, the pizza should be baked at 450 degrees Fahrenheit or 230 degrees Celsius for about 10 to 12 minutes. This ensures the crust is golden, and the cheese is melted and bubbly.
Once out of the oven, microgreens are added as the final topping. The choice of microgreens depends on the desired flavor. Radish microgreens offer heat, while pea shoots add a hint of sweetness. For a bold flavor, oriental mustard microgreens provide a wasabi-like punch. To enhance their flavor further, microgreens can be tossed in a small amount of lemon juice and olive oil before being sprinkled on the pizza.
This approach results in a pizza that is not only delicious but also visually stunning and nutritionally dense. It combines the comfort of a traditional dish with the freshness and vibrancy of raw, living ingredients.