Ingredients
Directions
1) Place baking stone or sheet pan in oven and heat to 450°F. Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest, and salt in a bowl. 2) Place flatbread on baking stone or pan. Toast until warm and edges are lightly toasted- 5 to 10 minutes. 3) Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta. 4) Cut into serving pieces. Top each slice with pomegranate salsa.