Roasted Cranberry Flatbread Pizza
This recipe is a new one that'll certainly become a holiday tradition. If it's true that we eat with our eyes first, then this pizza will definitely please the holiday connoisseur! It incorporates seasonal reds and greens as roasted cranberries and pomegranate arils, topped with fresh arugula leaves. Above all, it's super yummy! This flatbread pizza is impressive enough to make with your guests gathered in the kitchen, and easy enough for everyone to get involved. The prep time is so minimal that you'll be enjoying this sweet pizza in no time! I've made it twice for guests over the past two weekends. The first time I incorporated the pecans, and I purposely left them out the second time. Either way served, it was two times a charm!
Serves: 8
Ingredients
1 1/2 cups of fresh cranberries
3 Tbsp. of pure maple syrup
1/2 tsp. chopped thyme
Salt to taste
2 flatbreads (I like to use the Naan flatbread)
4 oz. crumbled goat cheese
1/2 cup of chopped pecans, divided (optional)
For topping: fresh arugula, pomegranate arils and honey
Directions
Preheat the oven to 375 degrees
Mix the cranberries, maple syrup, thyme and salt (salt to taste) in a baking dish
Roast, stirring ever so often until the mixture becomes caramelized (about 15 minutes)
Remove the mixture from the oven and stir until the cranberries are broken down and the mixture is thick
Let cool for 5 minutes
Divide the cranberry mixture and spread evenly over the flatbreads
Top each with goat cheese and pecans (pecans optional)
Bake directly on the oven rack for another 5-10 minutes until the cheese is warmed
Garnish with freshly chopped arugula, pomegranate arils and a drizzle of honey
Cut into triangles or strips and serve ;-)
