Spread a generous layer of the Creamy Almond Ricotta on the flatbread flat bread or pre-baked pizza crust.
Season with the nutmeg and plack pepper.
Place a layer of the Swiss chard sautee on the Creamy Almond Ricotta.
Top it with several teaspoon sized creamy almond ricotta dots.
Bake in the oven for 10 minutes.
Garnish with persimmon pieces and seasoned cashews if using right after taking the pizza out of the oven. There is enough heat to soften the persimmon pieces while still leaving a little “tooth” to the persimmon pieces.