Makes 2 large flatbreads / 8 pieces each
2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
1 recipe Sweet Pea Pesto (recipe here)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix
Make your flatbread. Put the flour, baking powder, sea salt in a bowl (or mixer bowl) and blend. Add the olive oil and water and mix just until the dough is a solid mass.
Save Time: If you’re not going to make the flatbreads right away, put the dough in a plastic bag with a little olive oil and refrigerate. It’ll keep for 1 to 2 days.
Make your Sweet Pea Pesto (recipe here).
Save Time: This is also something you can do a day in advance and keep in the fridge.
Trim your asparagus spears and cut them into 2-inch pieces. Steam them in a steamer basket over simmering water until they’re cooked but still holding their shape. Run cold water over them immediately (my lazy way) or dunk into a bowl of ice water (cheffy way) in order to stop the cooking and keep the vibrant green color.
To cook your flatbreads, preheat the oven to 450°F and line two baking sheets with parchment. Halve the dough and roll out each piece into a large rectangle. Bake each flatbread for 15 minutes or until the edges are lightly browned. Spread the Sweet Pea Pesto on the cooked flatbread and top with arugula, lettuce mix and asparagus spears. Add mint and chives all around and some Parmesan curls. Slice. Eat.