Name: Kiwi-Orange Flatbreads
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: Cornmeal, for dusting; 1 recipe Homemade Oil-Free Pizza Dough; ½ cup raw cashews; ¼ cup orange juice; ½ tsp. orange zest; Sea salt and freshly ground black pepper, to taste; 2 fresh blood and/or Cara Cara oranges, segmented, or 4 mandarin oranges, sectioned; 2 fresh kiwifruits, peeled and sliced; 2 Tbsp. toasted sliced almonds

Prep-time: 15 minutes / Ready In: 1 hour 15 minutes
Makes 4 flatbreads
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For these fabulous flatbreads, warm homemade crusts get slathered with creamy orange cashew sauce and adorned with sliced kiwis and oranges. If Cara Cara and blood oranges are not available, you can use red grapefruit, navel oranges, or fresh berries.

By Shelli McConnell, Oct 15, 2020

Ingredients

Cornmeal, for dusting
1 recipe Homemade Oil-Free Pizza Dough
½ cup raw cashews
¼ cup orange juice
½ tsp. orange zest
Sea salt and freshly ground black pepper, to taste
2 fresh blood and/or Cara Cara oranges, segmented, or 4 mandarin oranges, sectioned
2 fresh kiwifruits, peeled and sliced
2 Tbsp. toasted sliced almonds

Instructions

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
For cashew cream, in a small bowl combine cashews and enough boiling water to cover. Let stand 1 hour. Drain. Transfer to a small food processor. Add orange juice and orange zest; cover and process until smooth and creamy. Add water, 1 tsp. at a time, and process until desired consistency. Season with salt and pepper.
Spread cashew cream over flatbreads. Top with orange segments, kiwi slices, and almonds.

tags:

Pizza

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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