I have been on a bit of a pomegranate seed kick lately, and when I came across this flatbread on Lauren Kelp’s instagram, I went home and made it that night. I was worried it was going to be time consuming with all the different ingredients and making my own dough, but it was super quick and easy , I even made it again the next day for my parents’ Grey Cup party.

I love the colour that the pomegranate seeds add. And when they are cooked they become soft and so you don’t have to worry about that awkward crunch. All the different flavours of this pizza really come together – the goat cheese has a strong flavour, but instead of overpowering everything else, it brings out the sweetness of the pom seeds and the richness of the pesto. The size of the flatbread is perfect also – it feeds 3-4 people comfortably and is a great addition to any potluck style meal, with other cheeses, meats, and appetizers.

Roasted Shallot and Pomegranate Seed Flatbread

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Dough Ingredients

2 cups flour
1 pkg or 1 tbsp active dry yeast
1 cup warm water
1 tbsp olive oil
1 tsp honey

Flatbread Toppings

3-4 tbsp pesto
½ cup crumbled goat cheese
1/3 cup pomegranate seeds
2-3 small/medium shallots, sliced into small fans and roasted with fresh rosemary until slightly crisp (about 25 minutes)
Pepper

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Directions

  1. In a large mixing bowl mix flour, yeast and a pinch of salt.
  2. Add water, oil, and honey; mix well.
  3. Cover with a moist cloth and place in a warm spot for 10 minutes
  4. Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.
  5. Spread a thin layer of pesto across the dough.
  6. Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.
  7. Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.
  8. Remove flatbread from oven, top with fresh cracked pepper and enjoy.

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Roasted Shallot and Pomegranate Flatbread
This is a tasteful flatbread that can be enjoyed as an appetizer or a main meal.
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Dough Ingredients
  1. 2 cups flour
  2. 1 pkg or 1 tbsp active dry yeast
  3. 1 cup warm water
  4. 1 tbsp olive oil
  5. 1 tsp honey
Flatbread Toppings
  1. 3-4 tbsp pesto
  2. ½ cup crumbled goat cheese
  3. 1/3 cup pomegranate seeds
  4. 2-3 small/medium shallots, sliced into small fans and roasted with fresh rosemary until slightly crisp (about 25 minutes)
  5. Pepper
Instructions
  1. In a large mixing bowl mix flour, yeast and a pinch of salt.
  2. Add water, oil, and honey; mix well.
  3. Cover with a moist cloth and place in a warm spot for 10 minutes
  4. Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.
  5. Spread a thin layer of pesto across the dough.
  6. Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.
  7. Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.
  8. Remove flatbread from oven, top with fresh cracked pepper and enjoy.
frankly ray http://franklyray.com/

Enjoy!

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