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