Recipe: Spinach & Pesto Pizza Topped with Wasabi Mustard Microgreens
Author: Vance WIlsonMay, Hamama Friends Group
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Makes: 3 servings
Spinach & Pesto Pizza Topped with Wasabi Mustard Microgreens
There’s nothing like a good pesto, especially as a base for your pizza! Using flatbread really gives this pizza the right kind of thickness and texture. Top it off with spinach, tomatoes, arugula, garlic, mozzarella and some fresh hamama wasabi mustard microgreens to get the ultimate flavor combo!
Ingredients:
- 1 - American Flatbread Herb 13.5 oz, or other 12” flatbread crust
- 1/4 C prepared basil pesto
- 1/2 C mozzarella cheese
- 1/2 ripe garden tomato, thinly sliced with seeds removed
- 1/2 C spinach, arugula or favorite greens
- 1/4 red onion, thinly sliced
- 2 cloves of garlic, very thinly sliced
- 3 Tbsp crumbled black pepper, or plain, feta cheese
- -fresh cracked black pepper
- Hamama wasabi microgreens (or whichever you prefer)!
Instructions:
- Preheat oven to 375 C
- Spread 1/4 C prepared basil pesto over flatbread crust
- Sprinkle with 1/4 C mozzarella, reserving. 1/4 for later
- Arrange thinly sliced tomatoes on top of pesto and mozzarella
- Evenly distribute thinly sliced garlic across flat bread
- Evenly distribute thinly sliced red onion across flat bread
- Evenly distribute spinach (or other greens) across flat bread
- Sprinkle crumbled feta evenly across flat bread
- Sprinkle remaining 1/4 C mozzarella across all toppings
- Add additional fresh cracked pepper of desired
- Place prepared pizza directly on the oven rack, or on a cookie sheet with a cookie rack.
- Cook for 10-15 minutes.
- Remove from oven, allow to rest for 5 minutes
- Slice into 8 equal slices
- Sprinkle with Hamama microgreens and enjoy!
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