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