Pomegranate & Pistachio Holiday Flatbread with Rosemary Honey Drizzle
Ingredients :
For the Flatbread
- 2 store-bought flatbreads or naan (or homemade)
- 1 cup ricotta cheese (or goat cheese for tangier flavor)
- 1/2 cup shredded mozzarella or fontina cheese
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup fresh pomegranate seeds
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons fresh rosemary leaves, finely chopped
- Olive oil, for brushing
- Sea salt & cracked black pepper, to taste
For the Rosemary Honey Drizzle
- 1/4 cup honey
- 1 sprig fresh rosemary
Instructions :
Prepare the Rosemary Honey
- In a small saucepan, warm honey over low heat with the rosemary sprig.
- Let it infuse for 5 minutes, then remove rosemary and set honey aside.
Assemble the Flatbread
- Preheat oven to 400°F (200°C).
- Place flatbreads on a baking sheet and brush lightly with olive oil.
- Spread ricotta cheese evenly on each flatbread.
- Sprinkle with mozzarella and feta.
- Add a pinch of rosemary, salt, and pepper.
Bake
- Bake for 8–10 minutes until the cheese is melted and bubbly, and the edges are golden.
Add Toppings
- Remove from oven and immediately sprinkle with pomegranate seeds and pistachios.
Finish with Drizzle
- Drizzle warm rosemary-infused honey over the flatbreads.
- Slice into wedges and serve warm.
