Ricotta Flatbread
We love it when spring peas, ricotta, and mint get together. Spread lemon ricotta over purchased flatbreads or naan (bonus points if they’re egg-shaped). Top with fresh-shelled peas, snow peas, and snap peas. Finish with a flurry of mint and dill. The three different types of peas gives this ricotta flatbread recipe a slightly sweet flavor and crunchy texture. If you can't find freshly-shelled peas, frozen peas are a great substitute. You can often find snow peas and sugar snap peas in the packaged salad section of the grocery store or at your local farmers market.
If you pick up a bunch of fresh dill or mint for this quick flatbread recipe, knowing how to properly store them can help extend their freshness. Trim the bottom from the stems and place them upright in a glass filled with a little bit of water. 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 it fresh.
Tips for Making Flatbread
If you decide to make the flatbread dough from scratch instead of buying a store-bought version, follow these tips to ensure that it tastes delicious every time.
- Roll your dough flat. If your pita won’t puff up in the oven, the dough could be too dry, or not rolled thin enough. When making dough from scratch, make sure it’s rolled until it’s only 3-4 millimeters thick. Otherwise, it won’t rise correctly.
- Use the right flour (and the right amount of flour). If your flatbread is too hard, you might have placed too much flour on the outside. The flatbread could also come out chewy if you used flour with too much protein in it. It’s best to use all-purpose flour when making the dough from scratch. Just don’t use too much because overusing any ingredient could prevent your dough from rising.
- Use a baking stone. If your flatbread is too doughy in the middle, there’s a chance that you undercooked it. To avoid this mistake, it’s best to use a baking stone, because it will evenly distribute heat through the bread while it’s cooking.
Test Kitchen Tip: Purchased naan makes an excellent base for this recipe. If you’re lucky, a few of them may be oval to carry the egg theme. You can also make homemade naan bread using yogurt, flour, and yeast. Allow it to cool completely after baking before topping.
Ingredients
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4 purchased flatbreads or naan
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4 tbsp olive oil
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1 cup shelled peas or frozen baby peas, thawed
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1 (15 oz) carton ricotta cheese
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1/4 cup heavy cream
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2 tsp lemon zest
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1 1/2 cups fresh sugar snap peas, trimmed
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1 1/2 cups fresh snow peas, trimmed
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1/4 cup chopped fresh mint
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1/4 cup chopped fresh dill
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1 tbsp fresh lemon juice
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1/4 tsp flaky sea salt, optional
Directions
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Bake Flatbread
Preheat oven to 350°F. Place the flatbreads on large baking sheets and brush with 2 Tbsp. olive oil. Bake until they are warmed and slightly crispy, about 8 to 10 minutes. Cool slightly.
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Cook Peas
Meanwhile, in a medium saucepan cook the shelled peas or frozen peas in boiling water for 1 to 2 minutes. Drain completely; let cool.
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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 very smooth and creamy.
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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. Whisk 2 Tbsp. 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.
Nutrition Facts (per serving)
| 348 | Calories |
| 14g | Fat |
| 40g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 347.6 | |
| % Daily Value * | |
| Total Fat 14.5g | 19% |
| Saturated Fat 5.4g | 27% |
| Cholesterol 24.9mg | 8% |
| Sodium 415.8mg | 18% |
| Total Carbohydrate 40.2g | 15% |
| Dietary Fiber 4.1g | 15% |
| Total Sugars 4.7g | |
| Protein 14.2g | 28% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 33.3mg | 37% |
| Calcium 228.8mg | 18% |
| Iron 3.3mg | 18% |
| Potassium 343.8mg | 7% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 7.9IU | |
| Alanine 0.5g | |
| Arginine 0.7g | |
| Ash 2.4g | |
| Aspartic acid 1g | |
| Caffeine 0mg | |
| Carotene, alpha 29.6mcg | |
| Choline, total 34.2mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.2g | |
| Energy 1455.1kJ | |
| Fluoride, F 0.2mcg | |
| Folate, total 95.7mcg | |
| Glutamic acid 3.4g | |
| Glycine 0.4g | |
| Histidine 0.4g | |
| Isoleucine 0.7g | |
| Leucine 1.2g | |
| Lysine 1.1g | |
| Methionine 0.3g | |
| Magnesium, Mg 46.5mg | |
| Manganese, Mn 0.5mg | |
| Niacin 3.3mg | |
| Phosphorus, P 210.4mg | |
| Pantothenic acid 0.8mg | |
| Phenylalanine 0.6g | |
| Phytosterols 15.2mg | |
| Proline 1.2g | |
| Retinol 85.9mcg | |
| Selenium, Se 24.3mcg | |
| Serine 0.7g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.5g | |
| Vitamin E (alpha-tocopherol) 1.5mg | |
| Tryptophan 0.2g | |
| Tyrosine 0.6g | |
| Valine 0.8g | |
| Vitamin A, IU 1143.9IU | |
| Vitamin A, RAE 129.3mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 25mcg | |
| Water 132.9g | |
| Zinc, Zn 1.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.