Description
A toaster oven treat that’s perfect for breakfast or dessert.
Ingredients
- 2 Tablespoons Unsweetened Flaked Coconut
- 1 Whole Wheat Naan Flatbread
- ½ teaspoons Melted Coconut Oil
- ¼ teaspoons Cinnamon
- 1 pinch Fine Grain Sea Salt
- ¼ cups Whole Milk Ricotta Cheese
- 2 teaspoons Prepared Lemon Curd
- 8 ounces, weight Fresh Mixed Berries (strawberries Sliced In Halves Or Quarters)
- Freshly Grated Lemon Zest
- Fresh Mint Leaves
Preparation
Preheat toaster oven to 325ºF.
Spread coconut in a single layer on a rimmed cookie sheet or pan. Toast for 4–6 minutes until lightly golden. Remove coconut and set aside to cool. Increase toaster oven temperature to 400ºF.
Brush the top of the flatbread with coconut oil and sprinkle with cinnamon and salt.
Bake flatbread at 400ºF for 7–8 minutes until golden and crisp on the edges. Remove the flatbread and cool completely before topping (about 5 minutes).
While the flatbread cools, whisk together ricotta and lemon curd until smooth.
To assemble the pizza, slice the flatbread into six pieces but do not separate the slices. Spread ricotta mixture onto the flatbread and top with berries, coconut, lemon zest and mint. Before serving, gently run your knife through the previous cuts in the flatbread. Serve immediately and enjoy!
