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Spinach & Pesto Pizza Topped with Wasabi Mustard Microgreens

American Flatbread Arugula Basil Pesto Black Pepper Feta Cheese Fladbread Garlic Garlic Cloves Gluten Free Hamama Microgreens Lettuce Main Dishes Microgreens Mozzarella Cheese Pesto Pizza Recipes Red Onion Spinach Spinach and Pesto Pizza Tomato Vegan Vegetarian Wasabi Mustard Microgreens

August 11, 2021

Spinach & Pesto Pizza Topped with Wasabi Mustard Microgreens

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

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:

  1. Preheat oven to 375 C
  2. Spread 1/4 C prepared basil pesto over flatbread crust
  3. Sprinkle with 1/4 C mozzarella, reserving. 1/4 for later
  4. Arrange thinly sliced tomatoes on top of pesto and mozzarella 
  5. Evenly distribute thinly sliced garlic across flat bread
  6. Evenly distribute thinly sliced red onion across flat bread 
  7. Evenly distribute spinach (or other greens) across flat bread
  8. Sprinkle crumbled feta evenly across flat bread
  9. Sprinkle remaining 1/4 C mozzarella across all toppings
  10. Add additional fresh cracked pepper of desired
  11. Place prepared pizza directly on the oven rack, or on a cookie sheet with a cookie rack. 
  12. Cook for 10-15 minutes. 
  13. Remove from oven, allow to rest for 5 minutes
  14. Slice into 8 equal slices
  15. Sprinkle with Hamama microgreens and enjoy!

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Make this recipe today!

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