Name: Asparagus And Ricotta Flatbreads Recipe
Yield: 2 Servings
Ingredients: dried yeast: 7g; sugar: 3g; spelt flour: 200g; strong bread flour: 150g; salt: 15g; olive oil: 30ml; asparagus: 200g; peas: 100g; mint leaves: ½ bunch; ricotta: 200g; parmesan: 10g; clove of garlic: 1; lemon: 1; nutmeg: 1 pinch; black pepper: 1pinch

Ingredients

7g dried yeast
3g sugar
200g spelt flour
150g strong bread flour
15g salt
30ml olive oil
200g asparagus
100g peas
½ bunch mint leaves
chopped
200g ricotta
10g parmesan
grated
1 clove of garlic
crushed
1 lemon
zested
1 pinch nutmeg
1pinch black pepper

Directions

Take your time, cook as a family or group of friends and enjoy this how-to vegetarian Asparagus and Ricotta Flatbread recipe.

Ingredients

Adjust Servings:

	7g dried yeast
	3g sugar
	200g spelt flour
	150g strong bread flour
	15g salt
	30ml olive oil
	200g asparagus
	100g peas
	½ bunch mint leaves chopped
	200g ricotta
	10g parmesan grated
	1 clove of garlic crushed
	1 lemon zested
	1 pinch nutmeg
	1pinch black pepper

Steps

1	Put the yeast, sugar and 220 ml luke warm water in a jug and stir thoroughly. Leave to sit for a few minutes.
2	Sift the flours and salt into a bowl, then incorporate the yeast mix. Stir in the oil and turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Return to the bowl, prove in the oven on Convection 40°C for 30 minutes until doubled in size.
3	Remove dough from oven and knead for a few more minutes to knock it back. Then divide the dough into two and shape each piece into a ball.
4	Snap the woody bases off the asparagus. Add to a bowl with the peas and 300 ml water. Cook on High Microwave Power for 4 minutes. Drain and set aside to cool. Add mint leaves, lemon juice and a drizzle of olive oil. Toss to combine.
5	Preheat oven to Convection 210 °C. Flatten the dough with the palm of your hand, using a floured rolling pin, roll each into a wide flat base about 23-30 cm long. Place onto a lined enamel tray, then brush dough with oil. Bake on Convection 210 °C for 8-10 minutes with the enamel tray in the middle position. Turn halfway, remove when the bread is puffed and golden. Leave to cool.
6	Put 4 mint leaves, cheeses, oil, garlic, lemon zest, salt, nutmeg and pepper in a small bowl and stir to combine.
7	Spread the ricotta mix onto the flatbreads, then top with the asparagus and pea mix.