Page 58 - Ambrosia Cookbook

KALAMATA &

ARUGULA FLATBREAD

INGREDIENTS

1 Each - flatbread or Naan, 8”
2 Tablespoons - ambrosia extra Virgin olive oil, separated
1 Clove - Garlic, sliced
1/4 Cup - ricotta cheese
1/8 Cup - ambrosia Pitted Kalamata olives, sliced
1 Cup - arugula
1/2 Teaspoon - ambrosia Lemon Juice
1/4 Teaspoon - salt, Kosher
1/4 Cup - asiago cheese, shaved

INSTRUCTIONS

Preheat convection oven to 500°f with a pizza stone or pan inside.

Brush flatbread with 1 tbsp oil and garlic, spoon out dollops of ricotta, evenly. top with olives.

Bake in hot oven for about ten minutes or until cheese is melted, about 6 minutes.

in a small mixing bowl, combine arugula, 1 tbsp olive oil, lemon juice, and salt.

remove pizza, slice, and top with arugula salad. Garnish with asiago.

cut and serve hot.

KaLaMata & arUGULa fLatBread THE COOK BOOK 59