CHERRY FLATBREAD WITH RICOTTA,
GORGONZOLA AND ARUGULA
Borton Fruit, Chelan Fresh, Domex Superfresh Growers,
1 cup chickpea flour, plus additional for dusting
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper, plus additional to taste
1 tablespoon olive oil
4 tablespoons warm water
½ cup full-fat ricotta cheese
¼ cup gorgonzola cheese, crumbled
½ cup pitted dark sweet cherries, thinly sliced;
¼ cup arugula, finely chopped
Preheat oven to 400° F.;In a large mixing bowl whisk together the chickpea
;our, garlic powder, sea salt and ½ teaspoon pepper. Add the olive oil, and
using your hands, mix in the oil. Slowly add in water and knead into a ball.
Let dough sit for about 10 minutes to rest.
Dust rolling pin and rolling surface with chickpea ;our. Roll out dough
to ;⁄;-inch thickness. Transfer dough to a pizza stone or parchment–
lined baking sheet. Bake for 10 minutes. Remove from oven and let
cool about 5 minutes.
Spread ricotta over ;atbread and sprinkle evenly with gorgonzola,
cherries, and arugula. Add freshly cracked black pepper to taste. Slice
in wedges to serve. Makes 2-4 servings.
Each glistening, jewel-like cherry
tastes sweet and contains fortifying
nutritional bene;ts. These ripe
cherries from the richest farmland
bring you the best eating sensation.