Page 59 - Ambrosia Cookbook
P. 59

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
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