Ricotta Flatbread with Pomegranate Salsa

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.