I decided to make Easy Pomegranate Salsa and Ricotta Flatbread this week and I’m sharing some tips that helped make this recipe turn out perfectly.
Tip 1: How To Remove Seeds from a Pomegranate
This is not a dumb question! I didn’t know how to remove the seeds from the pomegranate the first time I did it either. I’ve listed the steps for you below.
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.
Tip 2: Pre-heat the Pizza Stone or Pan
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.
Tip 3: Add the Pomegranate Salsa Last
After I removed the cooked flatbread, I spread the ricotta evenly on top and then added 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 the full flavor combination of ricotta, arugula and the oh-so-tasty pomegranate salsa.
Read More About: 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.
All images ©Regan Baroni 2018.