Flatbread with Spring Toppings
With crunchy snap peas, tender asparagus, zingy dressing and a thin, crispy crust, this flatbread is bright and fresh — great for an April dinner or a hearty happy-hour nosh. The ricotta cheese is light and creamy, and it’s in perfect proportion with the other ingredients. The prosciutto brings what it brings to every dish it’s in: a big hit of umami and salty perfection.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Flatbread with Spring Toppings
00
Cook Time5 Minutes
Ingredients
1 bunch fresh asparagus
zest and juice of 1 lemon
2 tablespoons minced fresh basil + more for garnish
1 minced garlic clove
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper + more for garnish
¼ cup extra virgin olive oil
12 ounces L&B pizza dough
⅓ cup sugar snap peas
⅓ cup ricotta cheese
½ cup shredded whole-milk mozzarella cheese
1 ounce prosciutto slices, torn
crushed red pepper flakes, to taste
Directions
- Place a pizza stone in the oven and heat to 500 F. Remove the woody ends from the asparagus and cut the spears into 2”-long pieces. Set aside.
- In a blender, combine the lemon zest and juice, basil, garlic, mustard, salt, black pepper and extra virgin olive oil. Blend for 30 seconds.
- Lightly dust a work surface with flour. Divide the L&B pizza dough in half. Roll each half into an ⅛”-thick oval crust. Transfer each crust to a piece of parchment paper.
- Drizzle 2 Tbsp lemon vinaigrette over each crust. Top each with half the asparagus tips, sugar snap peas, ricotta, shredded mozzarella and prosciutto.
- Use a pizza peel to transfer the flatbreads and parchment to the oven and bake for 2 minutes. Remove the parchment paper, increase the heat to broil and cook for 2 to 3 minutes or until the mozzarella is melted and the crust is charred in spots. Drizzle with the remaining vinaigrette, sprinkle with black pepper and crushed red pepper flakes and garnish with more basil leaves. Serve hot.
0 minutes
Prep Time
5 minutes
Cook Time
0
Servings
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Makes 0 servings
Fresh Green Asparagus, 1.25 Pound
$8.74 avg/ea$6.99/lb
Fancy Large Lemons, 0.5 Pound
Huge Deal
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Dijon Mustard, 9.5 Ounce
$3.99$0.42/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B White Pizza Dough, 12 Ounce
$2.49$0.21/oz
Mann's Stringless Sugar Snap Peas, 8 Ounce
$4.99$0.62/oz
BelGioioso Ricotta Con Latte Whole Milk Cheese, 1 Pound
$4.99$4.99/lb
Cabot Shredded Whole Milk Mozzarella Cheese, 8 Ounce
$3.99$0.50/oz
Bellentani Sliced Prosciutto, 3 Ounce
$7.49$2.50/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$4.99 was $5.99$3.33/oz
Directions
- Place a pizza stone in the oven and heat to 500 F. Remove the woody ends from the asparagus and cut the spears into 2”-long pieces. Set aside.
- In a blender, combine the lemon zest and juice, basil, garlic, mustard, salt, black pepper and extra virgin olive oil. Blend for 30 seconds.
- Lightly dust a work surface with flour. Divide the L&B pizza dough in half. Roll each half into an ⅛”-thick oval crust. Transfer each crust to a piece of parchment paper.
- Drizzle 2 Tbsp lemon vinaigrette over each crust. Top each with half the asparagus tips, sugar snap peas, ricotta, shredded mozzarella and prosciutto.
- Use a pizza peel to transfer the flatbreads and parchment to the oven and bake for 2 minutes. Remove the parchment paper, increase the heat to broil and cook for 2 to 3 minutes or until the mozzarella is melted and the crust is charred in spots. Drizzle with the remaining vinaigrette, sprinkle with black pepper and crushed red pepper flakes and garnish with more basil leaves. Serve hot.