Author: Carolyn Severin, Hamama Success Team Member Prep Time: 5 minutes Cook Time: 12 minutes Makes: 2-4 servings If you loved the parsley-dill pesto, you will really love this pizza! Made with soft and crunchy ciabatta bread and smothered in pesto with spinach, onion, garlic and mozzarella, it’s sure to delight you and your loved ones. Top it off with fresh dill microgreens to make it even tastier. Ingredients: 1 loaf ciabatta bread, cut in half 1 cup parsley-dill pesto ½ small onion, thinly sliced 1 garlic clove, thinly sliced Handful of spinach leaves 8 oz ciliegine mozzarella, broken into pieces Garnish: Hamama dill microgreens Salt and pepper to taste Instructions: Preheat the oven to 420 degrees F. Slice bread in half lengthwise. Spread the parsley-dill pesto on both halves of the bread. Add your spinach, onion, garlic and mozzarella cheese on each half. Plan on a baking sheet and cook for 10 minutes. Broil on low for an additional 1-2 minutes to get it nice and crispy on the top. Remove from the oven and let cool. Cut into slices and serve with fresh dill microgreens, salt and pepper to taste and enjoy!
