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 [Recipes](/life/food/recipes)

 /  11 April 2018  

#  Ricotta &amp; Asparagus Flatbread  


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Serves

 Serves 4 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

 For the base  


   500g of strong white flour, plus extra for dusting  

   1 tsp of easy-blend yeast  

   ½ tsp of sugar  

 



  

 For the topping  


   300g of Jersey Royal potatoes, sliced thinly  

   75g of asparagus spears, trimmed  

   250g of ricotta cheese  

   2 smoked garlic cloves (or just use normal), finely chopped  

   2 tbsp of olive oil, plus extra for drizzling  

   75g of mange tout, sliced  

   75g of peas, defrosted if frozen  

   100g of grated mozzarella  

   15g of parmesan cheese, freshly grated  

   50g of pea shoots  

 



  

 



Method

 Step 1 

In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml hand hot water  
 (tepid water). Mix into a dough, tip the dough out onto the work surface and knead for five  
 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave  
 to rise in a warm place for 30 minutes or until it has doubled in size.



 Step 2 

Bring a pan of water to the boil, add the potatoes and simmer for five to six minutes until just soft.  
 Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta with  
 the garlic, olive oil and plenty of freshly ground pepper and some salt.



 Step 3 

Preheat the oven to fan 200ºC. Dust a couple of baking trays with a little  
 flour. Divide the dough into four pieces and roll out or hand stretch as thinly as you can.



 Step 4 

Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas.  
 Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes  
 until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.



 



 

 

 

 

 

 

 

*Recipe courtesy of [Jersey Royals](http://www.jerseyroyals.co.uk/)*

 

 

 

 

  

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