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Flatbread with Ricotta and Pomegranate Salsa

FLATBREAD WITH RICOTTA AND POMEGRANATE SALSA

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. Place a pizza stone or baking sheet in the oven and allow to warm for 1-hour.
  3. In a medium bowl, combine the pomegranate seeds, dried cranberries, serrano, cilantro, lime juice and mix well.
  4. Add salt and pepper to taste.
  5. Place flatbread or rolled out dough on parchment paper for easy transitioning into and out of the oven.
  6. Lightly brush the dough with olive oil before placing in the oven.
  7. 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.
  8. Remove the dough from the oven and place on a cutting board.
  9. Spread ricotta lightly and evenly over the warm flatbread.
  10. Sprinkle a bunch of arugula over the ricotta and cut into serving pieces.
  11. Top each slice with pomegranate salsa.

Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/easy-pomegranate-salsa-and-ricotta-flatbread-recipe/