I decided to make Easy Pomegranate Salsa and Ricotta Flatbread this week… ’tis the season for pomegranates, right?
This was the first time I’ve de-seeded a pomegranate. Have you done it before? Here’s how I did it:
How To Remove Seeds from a Pomegranate
1. Carefully cut around the middle of the pomegranate without cutting all the way through like you would an orange.
2. Separate the two halves with your hands to reveal all of those gorgeous, vibrantly red seeds tucked inside.
3. Hold one half over a bowl with the seeds facing into the bowl.
4. Grab a wooden spoon and tap the sh** out of it until the seeds fall into the bowl.
5. You can also squeeze the pomegranate as you tap to help move those deeper seeds along.
I recommend preheating your oven to 450 degrees F and allowing a pizza stone or baking sheet to preheat for about an hour. It ensures the surface is very hot and will make for a much faster cooking process.
Once my pizza stone was hot and the dough was rolled out, I lightly brushed it with olive oil and pierced the dough with a fork so it wouldn’t puff up too much in the oven. The dough got golden and crispy in about ten minutes, but I recommend you keep an eye it since it cooks so fast.
After I removed the cooked flatbread, I spread the ricotta evenly and then topped it with a bunch of fresh, baby arugula. After I cut the flatbread into slices, I sprinkled the pomegranate salsa over each slice. I like this layering approach because it ensures that each slice has all the flavors of the cheese, arugula and that tasty pom salsa.
This would be a perfect party food recipe when you want to serve something delicious without a ton of extra effort.
You should also check out my Fig Jam Recipe.
FLATBREAD WITH RICOTTA AND POMEGRANATE SALSA
- 3/4 cup pomegranate arils/seeds
- 1/4 cup dried cranberries
- 1 serrano seeds removed and finely diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- Salt and pepper to taste
- Flatbread or fresh pizza dough
- Olive oil
- Preheat oven to 450 degrees F.
- Place a pizza stone or baking sheet in the oven and allow to warm for 1-hour.
- In a medium bowl, combine the pomegranate seeds, dried cranberries, serrano, cilantro, lime juice and mix well.
- Add salt and pepper to taste.
- Place flatbread or rolled out dough on parchment paper for easy transitioning into and out of the oven.
- Lightly brush the dough with olive oil before placing in the oven.
- Toast the dough until the edges are lightly toasted, about 5-10 minutes. Oven temps are different, so be sure to keep an eye on it, because it will cook fast.
- Remove the dough from the oven and place on a cutting board.
- Spread ricotta lightly and evenly over the warm flatbread.
- Sprinkle a bunch of arugula over the ricotta and cut into serving pieces.
- Top each slice with pomegranate salsa.
Did you make this recipe?
Show me! Tag @reganbaroni on Instagram.
All images ©Regan Baroni 2018.