Flatbread Pizza with Arugula and Microgreens

Ingredients

Featured Clayton Farms Greens:

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

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Ingredients

• 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

Toppings

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

Drizzle

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

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Directions

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.