Microgreens on Pizza: When and How to Add Them

Microgreens belong on pizza, but timing matters.

Put them on too early and you risk the wilted greens that pizza makers work to avoid. Add them at the right moment and they bring color, crunch and a peppery or herby lift to every slice. Pizzerias have finished pies this way for years, and home cooks can copy the method with no special tools. This guide covers when to add the greens, which kinds suit a microgreens pizza, how much to use and how to keep them crisp. Every tip comes from a recipe source or food safety page we read.

Below: when to add them, whether to bake them, the best kinds, how much to use, how to keep them crisp and what to do with leftovers.

When should you add microgreens to pizza?

Add them after the pizza comes out of the oven. A garden club slide deck hosted by University of Arizona Extension lists “placing microgreens on top of a flatbread or pizza after cooking” as an easy way to eat them (Mountain View Garden Club, 2019). Penn State Extension says microgreens are normally eaten raw and names pizza as one place to use them (Di Gioia, 2024).

Recipes follow the same order. In a Pizza Today recipe, the cook bakes the pie, slices it, then sprinkles micro arugula and Parmesan on top and finishes with balsamic glaze (Pizza Today, 2019). A Blue Hill Co-op recipe bakes a peach and ricotta pizza at 230°C (450°F) for 13 to 15 minutes. Then it covers the pie with fresh basil microgreens and serves it hot (Blue Hill Co-op, 2024).

So a microgreens pizza is a finished pizza with a raw topping. The greens go on cold and meet the hot crust at the table. Our everyday meals guide uses the same last-minute rule for other dishes.

The table sums up the steps.

Can you bake microgreens on the pizza instead?

You can, but most sources we read wait until the end. One farm’s list of ideas does suggest sprinkling a handful of microgreens on a pizza before baking (Duncan Family Farms, 2023). It was the exception among the recipes we found.

Pizza makers who add greens after the bake point to looks and freshness. Chris Decker of Metro Pizza in Las Vegas told Pizza Today that finishing greens are the first thing customers see. “No one wants to see wilted or dried out greens,” he said (Greer, 2019). Raw microgreens keep the bright color and crisp stems that make them worth buying.

The same feature treats all finishing greens and herbs as post-bake toppings. It says they give a pizza wow factor and flavor (Greer, 2019). On a microgreens pizza, that finish is the whole job of the greens.

If you want cooked greens too, bake a sturdier topping such as spinach into the pie and finish with microgreens on top. That way you get both textures on one slice. Our cooking guide covers which dishes suit heat and which do not.

Which microgreens taste best on pizza?

Peppery greens and herb greens are the usual picks. Pizza Today calls arugula a post-bake favorite for many pizza makers, thanks to its crisp, lightly spicy, peppery flavor. It often goes on a salty pork pizza or a vegetarian white pizza (Greer, 2019). Decker has used micro arugula and pea shoots on his pies, and the same feature names basil as the top fresh finishing herb (Greer, 2019).

Basil microgreens work on sweeter pizzas too. The Blue Hill Co-op peach and ricotta pizza uses them, and the co-op says any microgreens or arugula would suit it (Blue Hill Co-op, 2024).

For more bite, look at the cabbage family. Penn State says broccoli, radish and kale microgreens carry the pungent taste of their grown relatives, mostly from natural compounds called glucosinolates (Di Gioia, 2024). Our broccoli microgreens guide covers that crop’s taste and uses in more detail.

Match the green to the toppings. Pizza Today pairs cilantro with Mexican, southwestern or barbecue pizza (Greer, 2019). Our flavor guide ranks common kinds from mild to hot, which helps when you plan your own microgreens pizza.

How many microgreens do you need per pizza?

About a handful to ¾ cup for one pizza, based on the recipes we read. The Pizza Today micro arugula and portobello recipe uses ¾ cup of micro arugula on a pizza made from one dough ball (Pizza Today, 2019). The Blue Hill Co-op recipe calls for one handful of basil microgreens on a pizza that serves two (Blue Hill Co-op, 2024).

Smaller pizzas take less. Food Hero, an Oregon State University Extension program, makes mini pizzas on toasted English muffin halves. Its recipe note says to sprinkle microgreens on top for added nutrition, flavor and texture (Food Hero, n.d.).

Pizza Today gives a short rule for fresh finishing herbs: “A little goes a long way” (Greer, 2019). Strong kinds, such as radish or mustard, call for the lightest hand.

None of these sources turns a cup into ounces, and we found no standard weight for a pizza topping. Check the weight on the pack, start with a handful on your first microgreens pizza and note how far it goes. For restaurant buyers, our cost per plate guide works through garnish amounts with dated prices.

How do you keep microgreens crisp on a hot pizza?

Dry them well, slice the pizza first and put any sauce on top of the greens. Those are the main tips in the Pizza Today feature. Greens must be completely dry, it says, since “there’s nothing worse than soggy greens on a pizza” (Greer, 2019). Cut the pie before you add them, or half the greens end up on the cutter. Drizzle finishing sauces over the greens, not under them.

The same piece suggests tossing greens with lemon juice, balsamic or chili oil for extra punch (Greer, 2019). Do it right before serving, so the leaves do not sit in liquid.

Washing needs the same timing. New Mexico State University says to wash microgreens when you prepare the meal, not any earlier, and to keep them dry. A moist setting is ideal for the bacteria that cause foodborne illness (New Mexico State University, n.d.). Our washing guide shows how to rinse and dry them gently.

Ordering out? Some pizzerias send the greens in a separate bag with delivery and to-go orders, so customers add them when they serve (Greer, 2019). Ask your local shop if it will do this for a microgreens pizza.

What should you do with leftover pizza and microgreens?

Chill the leftovers fast and add fresh greens when you reheat. The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours, or within 1 hour when it is above 32°C (90°F). Leftovers keep 3 to 4 days in the fridge. When you reheat them, they should reach 74°C (165°F) on a food thermometer (USDA Food Safety and Inspection Service, 2020).

Greens already on a slice go through that reheat with it, so plan on a soft topping. If you expect leftovers from a microgreens pizza, top only the slices you plan to eat now and keep the rest of the pack cold.

Microgreens do not last long once cut. NMSU says not to expect cut microgreens to last more than a day or two outside a fridge. It advises eating them no later than 3 to 5 days after harvest (New Mexico State University, n.d.). Our storage guide covers the fridge side.

Fresher greens give you more pizza nights per pack. Buying from a nearby farm cuts travel time, and the Microgreens 411 directory lists growers by town.

Wrap-up: microgreens pizza, step by step

Microgreens go on pizza after it leaves the oven. Slice the pie, scatter dry greens on top and drizzle any sauce over them. Peppery arugula, basil and cabbage-family kinds are the usual picks, and a handful to ¾ cup covers one pizza in the recipes we read.

Wash the greens right before you use them, chill leftovers within 2 hours and add fresh greens when you reheat. Our recipe collection has more dishes to try.

Want greens from a nearby farm? Search your town in the Microgreens 411 directory to find growers near you. Coverage varies by region, so some areas have few listings so far.

Frequently asked questions

Do microgreens go well on an egg or breakfast pizza?
Pizza makers seem to think so. Decker, the Las Vegas pizza maker quoted by the trade magazine, says he likes arugula with soppressata or a nice runny egg (Greer, 2019). A peppery microgreen can play the same role on a breakfast pie.

Can microgreens replace fresh basil on pizza?
Some pizzerias have made that swap. Alexandra Hoffman of Maxx Pizza Co. in California told Pizza Today that she switched all her herbs to micro. She said they add color and give off a great aroma when they land on a hot pizza (Greer, 2019).

Which cheeses go with microgreens on pizza?
Pizza Today suggests mild cheeses such as mozzarella, provolone or Gruyere to let the herbs and greens stand out. Fresh mozzarella or burrata can be part of the finish. For contrast, it names bold cheeses like blue cheese, Asiago or goat cheese (Greer, 2019).

Is there an easy microgreen pizza for kids to help make?
Food Hero, from Oregon State University Extension, has a Fresh Veggie Pizza built on English muffins with a cream cheese and yogurt spread and chopped raw vegetables. It takes 10 to 15 minutes, makes 8 muffin halves and is pitched as a meal for the whole family (Food Hero, n.d.).

Can you make a pizza sauce from microgreens?
Yes, as a pesto. Duncan Family Farms suggests using microgreens in place of basil, blended with garlic, pine nuts, Parmesan and olive oil (Duncan Family Farms, 2023). Spread it on the crust before baking, or spoon it over the finished pie.

Are micro arugula and baby arugula the same thing?
No. They are picked at different ages. Slides hosted by Arizona Extension put microgreens at 2 to 3 inches tall and 7 to 21 days old, and baby greens at 4 to 6 inches and 21 to 40 days (Mountain View Garden Club, 2019). Decker prefers the micro size (Greer, 2019).

References

Blue Hill Co-op. (2024). Peach ricotta and microgreen pizza. https://bluehill.coop/peach-ricotta-and-microgreen-pizza/

Di Gioia, F. (2024, March 28). The ABCs of microgreens. Penn State Extension. https://extension.psu.edu/the-abcs-of-microgreens

Duncan Family Farms. (2023, January 1). The many uses of microgreens. https://duncanfamilyfarms.com/recipe/culinary-inspiration/

Food Hero. (n.d.). Fresh veggie pizza. Oregon State University Extension Service. https://foodhero.org/recipes/fresh-veggie-pizza

Greer, D. (2019, March 1). Finishing greens: Photo finish with micro greens on pizza. Pizza Today. https://pizzatoday.com/news/finishing-greens-photo-finish/131710/

Mountain View Garden Club. (2019, March 8). Microgreens [Presentation slides]. University of Arizona Cooperative Extension. https://extension.arizona.edu/sites/extension.arizona.edu/files/attachment/Microgreens.pdf

New Mexico State University. (n.d.). Eating microgreens. All About Microgreens. https://all-about-microgreens-d.nmsu.edu/consumers.html

Pizza Today. (2019, March 1). Micro arugula and portobello pizza. https://pizzatoday.com/recipes/micro-arugula-and-portobello-pizza/133224/

U.S. Department of Agriculture, Food Safety and Inspection Service. (2020, July 31). Leftovers and food safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety