Description
For the Flatbread:
2 flatbreads or naan
1 tbsp olive oil
1/4 tsp sea salt
For the Pistachio & Honey Whipped Ricotta:
1 cup whole-milk ricotta cheese
2 tbsp honey
2 tbsp shelled pistachios, chopped
1 tbsp olive oil
1/4 tsp salt
For the Toppings:
2 cups fresh arugula
1 tbsp olive oil
1 tbsp fresh lemon juice
1/4 tsp black pepper
Extra pistachios for garnish
Directions:
Prepare the Flatbread: Preheat oven to 375°F (190°C). Brush flatbreads with olive oil and sprinkle with sea salt. Bake for 8-10 minutes until crispy and golden.
Make the Pistachio & Honey Whipped Ricotta: In a food processor, blend ricotta, honey, chopped pistachios, olive oil, and salt until smooth and creamy.
Prepare the Arugula: In a bowl, toss arugula with olive oil, lemon juice, and black pepper until lightly coated.
Assemble the Flatbread: Spread a generous layer of pistachio & honey whipped ricotta over the baked flatbread. Top with arugula and garnish with additional
chopped pistachios.
Serve immediately and enjoy this creamy, nutty, and fresh flatbread!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 330 per serving Servings: 4 servings
