To prepare Sunflower Seed Pesto:
Combine arugula, basil, sunflower seeds, Parmesan cheese, lemon juice, agave syrup, salt, garlic and chili flakes in food processor. Turn on machine and slowly stream in avocado oil. Process until pesto is smooth. Set aside until ready to use.
To prepare Pizza and Toppings:
Allow dough to rest at room temperature for four to six hours. Preheat deck oven to 550°F. Stretch dough into an oblong shape and transfer to a semolina dusted wood peel. Drizzle with olive oil and bake four to six minutes. Remove from oven scatter evenly with Mozzarella and tomatoes. Return to oven and bake for five to seven minutes until well colored and crispy. Remove from oven and allow to cool for a few minutes on a wire rack. To finish, drizzle Sunflower Seed Pesto in a diagonal pattern over pizza and sprinkle evenly with sunflower sprouts. Use pizza scissors to cut and serve.
Recipes developed by Lars Smith, State of Mind Public House, Los Altos, Calif.
Finalist, Plant-Forward Category, Real California Pizza Contest, 2023
