Super Green Burrata Pizza with Olives

Super Green Burrata Pizza with Olives

This pizza strikes green gold right in the middle of superfoods and luscious indulgence. It’s a triple threat of simple, delicious and well-balanced. And did we mention gorgeous? Loaded with microgreens from the pesto to the toppings, this pizza will inspire the whole family to eat their greens. Creamy burrata and tangy Castelvetrano olives make this dish one worth repeating. If you haven’t made our Awesome Arugula pesto yet, consider this a sign. It’s mouthwatering applications are limitless. This pizza is also amazing with just the flatbread and pesto toasted in the oven with the toppings served cold in the summer!

Serves: 4-6

Ingredients

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

Directions

  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.  

Bon appétit!

Other Recipes

Find more ways to enjoy your greens

Make Ahead Egg Bites

Make ahead breakfasts make the whole week better. It’s one less thing to think about and you’re guaranteed something delicious each morning! These egg bites are full of nutrition and flavor. Feel free to make some ingredient swaps – this is a great way to use any veggies in your crisper! Just make sure to include the Micro Broccoli or Micro Kale for vitamins A and C to power you through your day.

View Recipe

Creamy Mango Kale Smoothie

This smoothie is a wonderful way to start the day – it’s sweet, creamy, nutritious, and will keep you full. Feel free to play with the ingredients! Vanilla yogurt is a great swap and the protein powder can be omitted, but it’s a great way to make sure the smoothie carries you through to lunch.

View Recipe

Sweet Potato Black Bean Bowl

These bowls are the perfect simple lunch or dinner and work well with any diet: they’re vegan and gluten free! Nutritious and delicious sweet potatoes and black beans get tons of flavor from the zippy garlic tahini sauce and a dose of freshness from the Micro Broccoli.

View Recipe

Spring Mix Salad with Pomegranate

This salad is a great way to experience fresh flavors in the winter time. It’s full of herbs like parsley, dill, and mint with citrusy zings thanks to the pomegranate, fennel, and lemon. This will be a salad you make again and again, even well into the spring!

View Recipe