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Ingredients
2
Portions
1 tarte flambée dough
180g planted.pulled
1 large red onion
1 cup cherry tomatoes, quartered
1 tbsp harissa
1 tbsp pomegranate molasses (alternative: balsamic cream)
1 tsp sumac
1 tbsp olive oil
1 pinch of salt
3 tbsp tahini
1/2 lemon
2 tbsp pomegranate seeds
fresh parsley and/or peppermint leaves
180g planted.pulled
1 large red onion
1 cup cherry tomatoes, quartered
1 tbsp harissa
1 tbsp pomegranate molasses (alternative: balsamic cream)
1 tsp sumac
1 tbsp olive oil
1 pinch of salt
3 tbsp tahini
1/2 lemon
2 tbsp pomegranate seeds
fresh parsley and/or peppermint leaves
Products in this recipe
planted.pulled
nature
Preparation
1
Roll out the dough, place it on a baking sheet and spread with a thin layer of harissa.
2
Peel the onion, cut into thin slices and mix in a small bowl with sumac, salt, olive oil and pomegranate molasses.
3
Top the pizza with planted.pulled, quartered tomatoes and onions.
4
Bake at 180 degrees for about 8-10 minutes.
5
Squeeze lemon and reserve juice.
6
Mix tahini with lemon juice, salt and a little water.
7
Remove the tarte flambée and garnish with pomegranate seeds, herbs and tahini.
