Mini Primavera Flatbread 'Pizzas'

Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.

Vegetarian Appetiser Pizza Spring Flatbread

Estimated Nutrition

Calories

285.5

kcal / serving

2855 kcal total

Carbs

23.9g

per serving

238.6 g total

Fat

16.2g

per serving

162.2 g total

Protein

11.9g

per serving

118.5 g total

Cook Time

minutes

Serves

mini pizzas

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Yeast

Dried fast-action

0.5

tbsp

Caster Sugar

150

Flour

'00' type, plus extra for dusting

Dairy

200

Pecorino Cheese

Crumbled

225

Cream Cheese

Fruits

squeeze

Lemon Juice

GrainsCereals

Polenta

LegumesPulses

150

Broad Bean

Blanched, pods and skins removed

Liquids

120

Water

Warm

NutsSeeds

tbsp

Salt

pinch

Black Pepper

Freshly ground

bunch

Mint Leaf

Fresh

OilsFats

tbsp

Olive Oil

drizzle

Extra Virgin Olive Oil

To serve

Vegetables

150

Pea

Blanched and drained

piece

Asparagus Spears

Grilled and halved lengthways

100

Pea Shoot

Method

Mix water, yeast, sugar, and olive oil in a large bowl.

Drizzle with olive oil and serve immediately.

Spread cream cheese and pea paste onto bases and top with asparagus, pea shoots, and mint.

Blend peas, broad beans, pepper, pecorino, and lemon juice into a paste.

Cook flatbreads on a high-heat griddle pan for 2 minutes per side.

Roll each portion into a 12cm circle about 3mm thick.

Knock back the risen dough and divide into ten equal portions.

Mix wet and dry ingredients into a dough and rest for 30 minutes.

Combine flour, salt, and polenta in a separate bowl.