We can’t resist the delightful combination of spring peas, ricotta, and mint coming together in this scrumptious flatbread recipe. Start by spreading lemon ricotta over store-bought flatbreads or egg-shaped naan for an extra touch. Next, top them with a medley of fresh-shelled peas, snow peas, and snap peas, creating a perfect harmony of slightly sweet flavor and satisfying crunch. To elevate the taste, finish it off with a generous sprinkling of mint and dill.
If you have trouble finding fresh peas, frozen peas work wonderfully as a substitute. Moreover, snow peas and sugar snap peas are readily available in the packaged salad section of most grocery stores or at local farmers’ markets.
For those planning to pick up fresh dill or mint, here’s a tip to extend their freshness: Trim the bottom of the stems and place them upright in a glass with a little water. Cover the bunches loosely with a plastic bag and store them in the refrigerator. This way, you can conveniently pluck off the leaves as needed while keeping them fresh by changing the water daily. Enjoy this quick and flavorful flatbread recipe, a perfect treat for the season!
Ingredients
- 4 purchased flatbreads or naan
- 4 tbsp olive oil
- 1 cup shelled peas or frozen baby peas, thawed
- 1 (15 oz) carton ricotta cheese
- 1/4 cup heavy cream
- 2 tsp lemon zest
- 1 1/2 cups fresh sugar snap peas, trimmed
- 1 1/2 cups fresh snow peas, trimmed
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1 tbsp fresh lemon juice
- 1/4 tsp flaky sea salt, optional
Directions
Step 1
Preheat your oven to 350°F. Place the flatbreads on large baking sheets and brush them with 2 tablespoons of olive oil. Bake the flatbreads until they are warmed and slightly crispy, approximately 8 to 10 minutes. Allow them to cool slightly.
Step 2
In the meantime, in a medium saucepan, cook the shelled peas or frozen peas in boiling water for 1 to 2 minutes. Drain them completely and let them cool.
Step 3
In a food processor, combine the ricotta, cream, 1 teaspoon of lemon zest, and 1/4 teaspoon each of salt and freshly ground black pepper. Process the mixture until it becomes very smooth and creamy.
Step 4
Spread the ricotta mixture evenly over the flatbreads. Top them with the cooled shelled peas, snap peas, and snow peas. Sprinkle fresh mint, dill, and the remaining lemon zest over the top.
Step 5
In a separate bowl, whisk together 2 tablespoons of olive oil with the lemon juice. Drizzle this dressing over the flatbreads.
Step 6
For added flavor, you can top the flatbreads with flaky sea salt and additional freshly ground black pepper, according to your preference.
Step 7
Finally, cut the flatbreads into wedges and serve. Enjoy your delicious Spring Pea Ricotta Flatbread!
Test Kitchen Tip:
For a convenient and delicious base for this recipe, purchased naan works exceptionally well. If you’re fortunate, you might find some naan with an oval shape, adding a delightful touch to the egg theme. Alternatively, if you prefer homemade naan, you can create it using yogurt, flour, and yeast. After baking, ensure the naan cools completely before adding the toppings. This way, you’ll have a perfect canvas to showcase the delectable flavors of your Spring Pea Ricotta Flatbread. Enjoy!