An asparagus, pea & ricotta flatbread cut into two slices

Asparagus, pea & ricotta flatbreads

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Prep: 15 mins Cook: 30 mins Plus resting

More effort

Makes 2 (with enough dough for 4)

These flatbreads are bursting with clean, bright flavours. Combine creamy ricotta with vivid green asparagus and fresh peas for a dish that sings of summer

Nutrition and extra info

  • Freezable (dough only)
  • Vegetarian

Nutrition: Per flatbread

  • kcal599
  • fat20g
  • saturates9g
  • carbs70g
  • sugars5g
  • fibre8g
  • protein31g
  • salt1.6g
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Ingredients

    For the flatbreads

    • 7g sachet fast-action dried yeast
    • ½ tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 200g spelt flour
    • 150g strong bread flour
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the toppings (for 2 flatbreads)

    • 200g asparagus
      Asparagus

      Asparagus

      a-spa-ra-gus

      Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

    • 100g podded peas
      Peas

      Peas

      p-ees

      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • ½ small bunch mint, leaves picked
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 200g ricotta
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 10g grated parmesan or vegetarian alternative, plus extra to serve
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 1 garlic clove, crushed
    • 1 lemon, zested and juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • a little grated nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 1 tbsp olive oil, plus extra for drizzling
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    Method

    1. To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients.

    2. Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins to 1 hr until doubled in size.

    3. Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time.

    4. Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.

    5. Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.

    6. Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper, and stir to combine. Cut the tips from the asparagus – about 4cm – then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine.

    7. Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.

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