Elevate Pizza Night: Persimmon Tahini Flatbread Recipe

We’ve balanced this flatbread’s sweetness with a savoury tahini spread to give it a bit of Middle Eastern flair. We also love its sunset colour against the vibrant pomegranate arils, green arugula and pistachios. And since we’re using store-bought naan, this recipe is easy enough for a weeknight but unique enough to bust out for an unexpected guest.

For another healthy pizza option, try Abbey Sharp’s Apple, Fig and Caramelized Cauliflower Flatbread Pizza recipe.

Photo Credit: Ryan Szulc

Servings	Prep Time	Cook Time
4servings	10minutes	10minutes

Servings	Prep Time
4servings	10minutes

Cook Time

10minutes

• Course Dinner
• Cuisine Pizza, Vegetables

Ingredients

• 4 small whole wheat naan (or flatbread)
• 4 tbsp extra virgin olive oil
• 1 cup ricotta cheese
• 3 tbsp tahini
• 1 1/2 tbsp lemon juice
• 3/4 cup feta cheese crumbled and divided
• pinch each Salt and pepper
• 2 Fuyu permissions sliced
• 1/4 cup pomegranate arils
• 4 cups arugula
• 3 tbsp pistachios shelled and minced

Servings: servings

Units:MetricUS Imperial

Ingredients 4 small whole wheat naan (or flatbread) 4 tbsp extra virgin olive oil 1 cup ricotta cheese 3 tbsp tahini 1 1/2 tbsp lemon juice 3/4 cup feta cheese crumbled and divided pinch each Salt and pepper 2 Fuyu permissions sliced 1/4 cup pomegranate arils 4 cups arugula 3 tbsp pistachios shelled and minced Servings: servings Units:MetricUS Imperial

Course Dinner Cuisine Pizza, Vegetables

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place naan on a prepared baking sheet and brush with 2 tbsp (25 mL) of the olive oil.
2. In a mini food processor, purée ricotta, tahini, lemon juice, remaining olive oil, ¼ cup (50 mL) of the feta and salt and pepper.
3. Spread the ricotta mixture over the naan and top with sliced persimmons. Bake for 10 minutes or until lightly browned. Top with pomegranate arils, arugula, remaining feta and pistachios; slice into triangles.

Recipe Notes

Nutrients per serving: 468 calories, 18 g protein, 27 g fat (9 g saturated fat), 43 g carbohydrates (7 g fibre), 44 mg cholesterol, 575 mg sodium.

Tip: Keep in mind that Fuyu persimmons don’t need to be particularly soft to yield a succulent, sweet bite, so don’t wait until they’re mushy to dive in – you’ll want them to hold their shape after being baked with bubbly ricotta cheese.

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