Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon + more for brushing Pompeian Extra Virgin Olive Oil
  • 1 large yellow onion (1/4-inch diced)
  • 1 ½ teaspoons fresh rosemary (chopped)
  • 1/4 teaspoon fresh ground pepper
  • 2 pre-packaged flatbreads (approximately 10 x 7 1/2-inches each)
  • 1/2 cup whole milk ricotta
  • pinch of salt
  • 1 6 oz. package fresh raspberries, rinsed and patted dry
  • 2 tablespoon fresh basil leaves (chopped)

Instruction

  • Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat.
  • In a large non-stick skillet over medium-low heat, add 1 tablespoon of olive oil and preheat pan. Add the onions and sauté, stirring frequently, until they caramelize; about 15-20 minutes. Stir in rosemary and ¼ teaspoon pepper.
  • Arrange flatbreads on prepared baking sheet, and brush lightly with olive oil. Divide and distribute the onions evenly over the flatbreads. Dollop ¼ cup of ricotta over each flatbread. Sprinkle with a pinch of salt each, and then arrange the raspberries on top.
  • Bake until bread is slightly crisp and ricotta starts to lightly brown, about 6 to 8 minutes. Top with chopped basil, slice, and serve immediately.