🍕 Greenfire Crunch – Artisan Veggie Pizza with Microgreens

This isn’t fast food. It’s smart food. A thin, blistered crust, smeared with a bold tomato base, layered with fire-roasted vegetables, and finished with a punchy drizzle and a garden-fresh crown of microgreens. Built for clean eaters, athletes, and anyone who knows pizza can be powerful and healthy.

Ingredients (Serves 2–3):

For the Base:

• 1 prepared whole wheat or cauliflower pizza crust
• 1/2 cup tomato passata or thick pizza sauce
• 1 tsp olive oil
• Pinch of oregano
• Pinch of chili flakes
• Salt & pepper

Veggie Toppings:

• 1/2 cup grilled zucchini, sliced
• 1/2 cup bell peppers, thin strips (roasted or grilled)
• 1/4 cup red onion, finely sliced
• 1/4 cup cherry tomatoes, halved
• 1/2 cup mozzarella or vegan cheese, grated

For the Finish:

• 1 handful fresh microgreens (sunflower, radish, or arugula mix)
• Optional: drizzle of garlic aioli or basil pesto
• Optional: sprinkle of nutritional yeast or hemp seeds

Method – Crisp base. Bold toppings. Green finish.

1. Preheat & prep.
Crank the oven to 220°C (428°F). You want it hot — this pizza’s not crawling in.

2. Sauce with intention.
Mix tomato passata with a splash of olive oil, oregano, chili flakes, salt, and pepper. Stir like you mean it. Spread it evenly over the base, all the way to the edges — no lazy sauce jobs.

3. Layer smart.
Start with cheese. Scatter it lightly. Then go in with zucchini, bell peppers, onions, and cherry tomatoes. Don't overload — crisp, not soggy.

4. Bake with attitude.
Slide into the oven. 10–12 minutes or until golden, bubbling, and crisp at the base.

5. Now the hero – greens.
Out of the oven, let it breathe for a minute. Then hit it with a fistful of microgreens. Fresh, peppery, raw. The contrast is magic.

6. Final touch.
Drizzle garlic aioli in quick zigzags or dot basil pesto across the top. Want crunch? Add a pinch of hemp seeds or nutritional yeast.

Why Healthy Eaters Love It:

• Whole ingredients = No guilt
• Microgreens = Vitamins A, C, E — straight to the bloodstream
• No refined junk = Clean fuel
• Packed with fiber, antioxidants, and flavor — not fat

Clean Kitchen Pro Tip: Prep roasted veggies in bulk. Toss extras into bowls or wraps throughout the week — clean eating made effortless.