min prep time
hours cook time
min cook time

Flatbread Pizza with Arugula and Microgreens


Featured Clayton Farms Greens:

  • Arugula
  • Microgreens - choice or combination of- beet microgreens, bok choy migrogreens, radish microgreens


  • 3 Tbsp extra virgin olive oil
  • Your choice of pizza flat breads, pita breads, or homemade flatbreads.
  • 1 large, sweet onion chopped
  • 1 Cup grated mozzarella
  • 3 oz chopped Prosciutto
  • 1⁄2 cup quartered grape tomatoes


  • 1 cup chopped arugula
  • 1⁄2 cup chopped radish/ bok choy/ beet microgreens
  • 1 Tbsp lemon juice
  • Salt and Pepper to taste


  • 1⁄4 cup honey
  • 1⁄4 tsp red pepper flakes
  • 1⁄2 tsp siracha


  1. Heat 1 Tbsp of olive oil in a skillet over medium-low heat and add onions stirring frequently until onions begin to soften and brown (caramelize).
  2. Preheat oven to 425F.
  3. Lay your flatbread on a baking sheet, brush with 1 Tbsp of olive oil and top with caramelized onions, grated mozzarella, tomato quarters, and 2-3 pieces of prosciutto. Bake 8-12 minutes or until cheese melts and the crust is to your crispness. Remove from oven.
  4. In a small bowl, mix the arugula, microgreens, 1Tbsp of olive oil, lemon juice, and salt and pepper.Set aside.
  5. Make the drizzle. Mix up the honey, pepper flakes, and siracha in a small bowl and microwave for 30seconds.
  6. Begin to assemble. Place arugula and microgreenmix on cooked flatbread and drizzle glaze on top.
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