Ricotta Flatbread with Pomegranate Salsa
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total: 25 minutes
Servings: 8
Author : Familystyle Food
Ingredients
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Instructions
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Step 1
Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.
Step 2
Place flatbread on a preheated grill rack or baking stone in a 450 (230C) degree oven. Toast until warm and edges are lightly brown, 5-10 minutes.
Step 3
Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta and cut the naan into serving pieces. Top each slice with salsa.