1/4 lb pizza dough

1/4 cup pesto (homemade or store-bought)

1/2 tart apple, cut into match sticks

1 small avocado, chopped

1 cup cherry tomatoes, quartered

1 cup microgreens, gently washed

1 cup arugula

juice from 1/2 lemon

1-2 teaspoons olive oil

salt and pepper

shaved parmesan


Place pizza stone in the lower third of the oven. Preheat oven to 550 degrees.

Gently stretch dough into a circle and place on a floured pizza peel. Use a lightly floured rolling pin to roll dough into a thin circle or oval. Slide dough onto the preheated pizza stone and bake for 5 minutes. Flip dough over and bake for an additional 5 minutes or until dough is crispy and golden. Remove from oven.

Spread pesto onto warm flatbread.

In a large bowl, toss together apple, avocado, tomatoes, microgreens, and arugula. Drizzle with lemon juice and olive oil and sprinkle with salt and pepper. Toss together and spoon over pesto topped flatbread. Top flatbread with shaved parmesan, slice and serve.