Author: Allie, Hamama Success Manager

Prep Time: 5 minutes

Cook Time: 12 minutes

Makes: 2-4 Servings

The delicate flavors of chive or leek microgreens can easily be overpowered, so I keep things super simple on this pizza. The oniony & garlicky flavors are tied together with a simple and light cream sauce and lots of gooey cheese. A few dollops of your favorite pesto brings this pizza to the next level. Perfect to share with family and friends for a quick and tasty appetizer.

• 1 (14-16 oz) ball pizza dough
• ¼ cup Garlicky Chive, chopped
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, crushed
• Sea salt and freshly ground black pepper
• ⅓ cup heavy cream divided
• Shredded aged Gouda or Mozzarella cheese, to your liking
• Grated or shaved Parmesan cheese, to your liking
• 1 tbsp prepared red or green pesto, optional

1. Preheat the oven to 500°F (if using a baking stone, place it in the oven before you start preheating).
2. If you're using a baking stone, turn the oven to broil on high.
3. Stretch or roll out your dough to about a 12-inch circle, then transfer it to an oiled baking sheet or lightly floured baking stone.
4. Drizzle the dough lightly with olive oil and the minced garlic. Use a pastry brush to spread the garlic oil all the way to the edges of the dough. Swirl some pesto on top.
5. Add your cheese(s) and drizzle half of the cream evenly over top.
6. Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone.
7. Remove the pizza from the oven, and immediately drizzle the remaining cream evenly over top and season with a pinch of salt and black pepper. Top with your chopped chive microgreens.
8. Let the pizza sit for 5 minutes or until the cream has congealed, then slice and serve!

*TIP!

Fresh Mushrooms, bacon crumbles and/or artichokes would be a delicious addition to this pizza!