Asparagus And Ricotta Flatbreads Recipe

Ingredients

Directions

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

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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.

Enjoy

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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
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