Elevate Pizza Night: Persimmon Tahini Flatbread Recipe
Weve balanced this flatbreads sweetness with a savoury tahini spread to give it a bit of Middle Eastern flair. We also love its sunset colour against the vibrant pomegranate arils, green arugula and pistachios. And since were using store-bought naan, this recipe is easy enough for a weeknight but unique enough to bust out for an unexpected guest.For another healthy pizza option, try Abbey Sharp’sApple, Fig and Caramelized Cauliflower Flatbread Pizzarecipe.
4small
whole wheat naan (or flatbread)
4tbsp
extra virgin olive oil
1cup
ricotta cheese
3tbsp
tahini
1 1/2tbsp
lemon juice
3/4cup
feta cheesecrumbled and divided
pinch each
Salt and pepper
2
Fuyu permissionssliced
1/4cup
pomegranate arils
4cups
arugula
3tbsp
pistachiosshelled and minced
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Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place naan on a prepared baking sheet and brush with 2 tbsp (25 mL) of the olive oil.
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In a mini food processor, purée ricotta, tahini, lemon juice, remaining olive oil, ¼ cup (50 mL) of the feta and salt and pepper.
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Spread the ricotta mixture over the naan and top with sliced persimmons. Bake for 10 minutes or until lightly browned. Top with pomegranate arils, arugula, remaining feta and pistachios; slice into triangles.
Nutrients per serving: 468 calories, 18 g protein, 27 g fat (9 g saturated fat), 43 g carbohydrates (7 g fibre), 44 mg cholesterol, 575 mg sodium.
Tip: Keep in mind that Fuyu persimmons don’t need to be particularly soft to yield a succulent, sweet bite, so don’t wait until they’re mushy to dive in – you’ll want them to hold their shape after being baked with bubbly ricotta cheese.
The post Elevate Pizza Night: Persimmon Tahini Flatbread Recipe appeared first on Best Health Magazine Canada.
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