Super Green Burrata Pizza with Olives

1 large flatbread or pre-made pizza dough, rolled out to 18-20 inches

1½ cups Awesome Arugula Pesto (see recipe)

1 (4 oz) bag Forward Greens Mighty Micros

1 zucchini, peeled into ribbons

8 ounces (2 pouches) burrata, torn into pieces

½ cup Castelvetrano olives, pitted and crushed with the base of a jar

Fresh basil leaves, torn

¼ cup grated parmesan

Olive oil, for finishing (lemon-infused if you have it!)

Scallions, for garnish (optional)

Flaky salt, for finishing

1. Preheat the oven to 425°F and grease a pizza pan.
2. Transfer the rolled-out dough into the pan when ready. If you’re using flatbread, prepare for baking the same way.
3. Spread the pesto in a thick layer on the dough/bread, working from the middle out to the edges.
4. Top with the Mighty Micros (reserve some for finishing), zucchini ribbons, burrata and olives. For raw dough, bake for 15-18 minutes, rotating the pie half way through. For flatbread, bake for 10-12 minutes or until the burrata becomes lightly browned and the flatbread is toasted.
5. Remove from the oven and top with torn basil, grated parmesan and a healthy drizzle of olive oil. Sprinkle with flaky salt and any remaining Mighty Micros if you like. Serve immediately.

Store leftovers covered in the fridge for up to 5 days.