A trio of fresh pea adds sweet flavor to this ricotta flatbread recipe .
Carson Downing
We love it when saltation peas , ricotta , and mint get together . Spread lemon ricotta over buy flatbreads or naan and top with fresh - shell peas , snow peas , and snap peas . land up with a flurry of mint and dill .
Credit:Carson Downing
The three dissimilar type of pea plant establish this ricotta flatbread recipe a slightly sweet flavor and crunchy texture . And if you ca n’t find freshly - trounce pea , frozen peasare a great fill-in .
If you pick up a clustering of fresh dill or mint for thisquick flatbread recipe , make love how to properly store them can help extend their novelty . Trim the bottom from the stems and place them upright in a trash filled with a little flake of water . generally plow the bunches with a plastic bag and lay in them in the fridge . but pick off off the leaves as you ask them and replace the urine day by day to keep them clean .
Tips for Making Flatbread
If you decide to make the flatbread dough from prick instead of buying a store - bought version , follow these tips to ensure that it tastes delightful every time .
buy nan makes an fantabulous groundwork for this recipe . you may also makehomemade naan breadusing yogurt , flour , and yeast . Allow it to cool completely after bake before topping .
Ingredients
4purchasedflatbreadsor naan
4Tbsp.olive oil colour
1cupshelledpeasor frozen baby peas , thawed
1(15 oz ) cartonricotta cheese
1/4cupheavy emollient
2tsp.lemon zestfulness
1 1/2cupsfreshsugar snap pea , trimmed
1 1/2cupsfreshsnow peas , dress
1/4cupchoppedfresh quite a little
1/4cupchoppedfresh dill weed
1Tbsp.fresh lemon juice
1/4tsp.flaky sea salt , optional
Directions
Bake Flatbread
Preheat oven to 350 ° F . Place the flatbreads on large baking sheets and brush with 2 tbsp . Olea europaea crude . Bake until they are warmed and slightly crispy , about 8 to 10 minutes . Cool slightly .
Cook Peas
Meanwhile , in a medium saucepan cook the shelled peas or frozen peas in simmering pee for 1 to 2 minutes . Drain wholly ; get coolheaded .
Blend Ricotta Mixture
In a food central processor , commingle the ricotta , ointment , 1 tsp . of the lemon zest , and 1/4 tsp . each of salt and freshly ground black pepper . Process until the concoction is smooth and creamy .
Assemble the Flatbreads
Spread the ricotta mixture over the flatbread . Top with cooled shell pea , click pea , and snow pea . spatter with unused mint , Anethum graveolens , and the remaining lemon zestfulness . whisk broom 2 Tbsp . olive oil colour with the lemon succus . mizzle it over the flatbread . If you wish , top with eccentric sea saltiness and extra freshly ground black pepper . sheer the flatbreads into torpedo to serve .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) say you how much a nutrient in a food serving contributes to a casual diet . 2,000 calories a day is used for general nutrition advice .
