Use ready-made pizza dough for a quick and easy flatbread that everyone will love. Perfect for sunny spring days.

Ingredients
Makes 4 portions
2 balls ready-made/ shop-bought pizza dough
2 balls burrata, torn
A handful of mint leaves, washed
Half tsp Dijon
1 tbsp lemon juice
A good handful of pea shoots, washed
1 bunch asparagus, tips cut off and stalk sliced at a slight angle
50g broad beans (fresh or frozen)
100g fresh podded peas
Olive oil
Salt & pepper

• Looking for substitutions?
• Use pre-made flatbreads in place of the pizza dough – warm them through before adding the toppings.
• Use buffalo mozzarella or ricotta in place or the burrata.
• Swap the pea shoots for rocket/arugula.
• Add wild garlic into the herb dressing if you have some.
• While frozen broad beans work well in this recipe, frozen peas would be too soft.
• Cook the dough on a hot bbq grill or pizza oven, weather permitting.

Recipe

1. Bring a large pot of water to a rolling boil. Add the peas, broad beans and asparagus. Cook for 30-45 seconds, then drain and shock in a bath of ice water. Pop the broad beans from their skins and drain all
2. Blend the mint, lemon and Dijon with 2 tbsp olive oil until fairly smooth
3. Meanwhile cut the pizza dough balls in half. On a floured surface them out into long oval shapes, around 2-3mm thickness.
4. Place a cast iron pan over a medium-high heat. When hot add one of the rolled out doughs to the pan. When it has puffed up and become nicely golden on the underside turn. When coloured well on both sides remove from the pan and repeat with the next dough.
5. Mix the veggies with the minty dressing and season. Top the flatbreads with the veg, blobs of burrata and pea shoots, a drizzle of olive oil, salt and pepper.

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