Pomegranate & Pistachio Flatbread with Rosemary Honey Drizzle

How To Make Pomegranate & Pistachio Flatbread with Rosemary Honey Drizzle

1. In a small saucepan over low heat, warm the honey with the rosemary sprig.
2. Heat for 2–3 minutes until fragrant—do not let it boil.
3. Remove from heat; stir in a teaspoon of warm water if you prefer a thinner drizzle.
4. Set aside with rosemary still inside to continue infusing.
5. Preheat oven to 200°C.
6. Brush the flatbread lightly with olive oil.
7. Bake for 5–7 minutes until warmed and just crisp on the edges.
8. Mix the ricotta (or cheese of choice) with salt and pepper.
9. Spread evenly over the warm flatbread.
10. Scatter on the pomegranate arils and chopped pistachios.
11. Add lemon zest if using.
12. Remove rosemary sprig from the honey.
13. Drizzle generously over the flatbread.
14. Add a pinch of flaky sea salt.
15. Cut into strips or wedges and serve warm or at room temperature.