A trio of fresh peas adds sweet flavor to this ricotta flatbread recipe.
Carson Downing
We love it when spring peas, ricotta, and mint get together.
Finish with a flurry of mint and dill.
Credit:Carson Downing
The three different types of peas gives this ricotta flatbread recipe a slightly sweet flavor and crunchy texture.
And if you could’t find freshly-shelled peas,frozen peasare a great substitute.
Loosely cover the bunches with a plastic bag and store them in the fridge.
Simply pluck off the leaves as you need them and replace the water daily to keep them fresh.
Purchased naan makes an excellent base for this recipe.
you might also makehomemade naan breadusing yogurt, flour, and yeast.
Allow it to cool completely after baking before topping.
Place the flatbreads on large baking sheets and brush with 2 tbsp.
Bake until they are warmed and slightly crispy, about 8 to 10 minutes.
Drain completely; let cool.
Blend Ricotta Mixture
In a food processor, combine the ricotta, cream, 1 tsp.
of the lemon zest, and 1/4 tsp.
each of salt and freshly ground black pepper.
Process until the mixture is smooth and creamy.
Assemble the Flatbreads
Spread the ricotta mixture over the flatbreads.
Top with cooled shelled peas, snap peas, and snow peas.
Sprinkle with fresh mint, dill, and the remaining lemon zest.
olive oil with the lemon juice.
Drizzle it over the flatbreads.
If you like, top with flaky sea salt and additional freshly ground black pepper.
Cut the flatbreads into wedges to serve.
2,000 calories a day is used for general nutrition advice.
