Stone-Ground Flatbread Pizza with Cherries and Ricotta

This recipe from season 2 season eating can be turned into a gluten-free dish if needed just by replacing the ricotta cheese. It's flexible and easy to make and it looks delicious too! 

1 recipe pizza dough, see instructions for details
1 cup fresh cherries, cut into fourths
1/3 cup walnuts, broken 
1/2 - 3/4 cup low fat organic ricotta cheese (see below for a vegan option)* 
2 large handfuls fresh arugula, plus more for topping 
raw honey to taste
salt + pepper 

  1. First start your dough. I used this beautiful recipe for kamut sourdough bread, but for a gluten free version I like to use this one. 
  2. Gather all ingredients and prepare accordingly. Pre bake your pizza crust at 420 (for the sourdough) for about 15 minutes or until beginning to brown. 
  3. Once your pizza dough has pre-cooked, spread on the ricotta or cashew cream and sprinkle on the chopped cherries, walnuts, and 2 handfuls arugula. Cook the pizza for another 5 minutes. 
  4. Before serving, add on a bit more arugula, a sprinkle of salt and a drizzle of honey to taste. Enjoy!

Posted by Diane Araga, on September 2, 2013 at 9:00 AM