For the Love of Flatbreads
Is it just me, or when you use the word “flatbread” instead of “pizza” do you suddenly feel fancier? A flatbread feels like a delicate dish you’d be served at a modern bistro while pizza seems like something you’d scarf down by the slice while watching Netflix in bed.
Whatever the name, if it’s crispy and covered in melted cheese—I’m here for it.
Lucky for me, I know this isn’t an unpopular opinion. A notion that is occasionally shunned, however, is the idea that fruit belongs on pizza. I strongly support Hawaiian pie because I think sweet and savory are a dynamic duo, but who says we have to stop at pineapple?
Not me, that’s who!
That’s also why I’ve brought you this Noble Florida Starburst Pummelo™ flatbread with fluffy ricotta and caramelized fennel and onions. Noble’s Pummelo is a stunner in the citrus world for many reasons. The gargantuan globe presents like a grapefruit, but bears a flavor profile more along the lines of an orange.
Just as the circus ring leader declares for the main attraction, you’ll be shouting, “step right up to see the largest citrus on earth!” while you prep your Pummelo.
It’s mild, juicy, and has the sweetest taste of any other varietal in the US.
Clearly, this fresh fruit is a chart topper, show stopper, and begs to be balanced with ingredients that are equally as magical—namely, caramelized fennel and onions.
If you’re not hungry yet, you might want to get your taste buds checked.
Raw fennel has a crisp texture and strong anise character which makes it the perfect counterbalance for succulent citrus. I thinly slice and caramelize it alongside onion which brings out its sweetness and tones down its sharpness. The rich, savory flavors parallel the sugary Pummelo pulp and the hints of zest whisked into the cheese are ever-so-slightly bitter.
Talk about a flavor bomb.
I chose ricotta for this recipe—a light, airy cheese as opposed to a stringy, salty variety—but feel free to use the flatbread as a blank canvas to build your wildest, most delicious dreams.
A heavy-handed drizzle of honey at the finale is a must and seeps right into every crevice of the lightly charred Pummelo.
When it comes to a quick, reliable vehicle for my flatbread adventures–packaged naan grabs the gold every time. If you prefer pita or even thick lavash, be my guest! As far as the base goes, the choice is all yours.
For me, I can’t get enough of chewy, buttery naan. It has just the right density and crisps in all the right places.
Overall, these flatbreads are a 10 out of 10, but make no mistake—it’s the Pummelo that will have all your guests oo-ing and ahh-ing with delight.
And why not? It’s a star, after all.
Recipe:
Ingredients:
- 4 individually-sized flatbreads (naan, pita, lavash, etc.)
- 4 tablespoons unsalted butter
- 1/2 small yellow onion, thinly sliced
- 1 medium head fennel, thinly sliced (fronds reserved for garnish)
- 1/2 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 Noble Florida Starburst Pummelo™
- 1 cup whole milk ricotta
- 1 large egg
- 2 tablespoons extra-virgin olive oil, divided
- Honey, for garnish
- Fresh thyme, for garnish
Instructions:
- Preheat the oven to 400°F.
- In a medium skillet over medium heat, melt the butter. Add the onions and fennel cook, stirring occasionally, for 5 minutes.
- Reduce the heat to low and season with 1/2 teaspoon salt and pepper. Cook, stirring occasionally, until the onions and fennel are golden brown and caramelized, about 20 minutes. Deglaze the pan with a squeeze of Pummelo juice.
- Measure 1/4 teaspoon of the Pummelo zest and set aside. Using a sharp knife, remove the remaining peel and pith of the fruit, thinly slice the flesh, and remove any seeds.
- In a small bowl, whisk the ricotta, egg, Pummelo zest, and a pinch of salt.
- Line a baking sheet with parchment paper and drizzle with 1 tablespoon oil. Arrange the flatbreads in a single layer and drizzle with 1 tablespoon olive oil and sprinkle with salt.
- Evenly spread the flatbreads with the ricotta mixture and top with the caramelized onions, fennel, and Pummelo. Bake until the flatbreads are golden brown and crispy, about 8-10 minutes and then broil until the edges of the Pummelo are slightly charred, about 1 minute.
- Drizzle with the honey, garnish with the thyme and fennel fronds, slice, and serve.
