Flatbread With Whipped Ricotta and Peas


A trio of freshpeas adds sweet flavor to this spring flatbread recipe.

flatbread with whipped ricotta and peas

Carson Downing

Total Time:
30 mins

We love it when spring peas, ricotta, and mint get together. Spread lemon ricotta over purchased flatbreads or naan (bonus points if they’re egg-shaped). Top with fresh-shelled peas, snow peas, and snap peas. Finish with a flurry of mint and dill.

The three different types of peas gives this easy flatbread recipe slightly sweet flavor and crunchy texture. If you can't find freshly-shelled peas, frozen peas are a great substitute. You can often find snow peas and sugar snap peas in the packaged salad section of the grocery store or at your local farmers market.

If you pick up a bunch of fresh dill or mint for this quick flatbread recipe, knowing how to properly store them can help extend their freshness. Trim the bottom from the stems and place them upright in a glass filled with a little bit of water. Loosely cover the bunches with a plastic bag and store them in the fridge. Simply pluck off the leaves as you need them and replace the water daily to keep it fresh.

Test Kitchen Tip: Purchased naan makes an excellent base for this recipe. If you’re lucky, a few of them may be oval to carry the egg theme. You can also make homemade naan bread using yogurt, flour, and yeast. Allow it to cool completely after baking before topping.


  • 4 purchased flatbreads or naan

  • 4 tbsp olive oil

  • 1 cup shelled peas or frozen baby peas, thawed

  • 1 (15 oz) carton ricotta cheese

  • 1/4 cup heavy cream

  • 2 tsp lemon zest

  • 1 1/2 cups fresh sugar snap peas, trimmed

  • 1 1/2 cups fresh snow peas, trimmed

  • 1/4 cup chopped fresh mint

  • 1/4 cup chopped fresh dill

  • 1 tbsp fresh lemon juice

  • 1/4 tsp flaky sea salt, optional


  1. Preheat oven to 350°F. Place the flatbreads on large baking sheets and brush with 2 Tbsp. olive oil. Bake until they are warmed and slightly crispy, about 8 to 10 minutes. Cool slightly.

  2. Meanwhile, in a medium saucepan cook the shelled peas or frozen peas in boiling water for 1 to 2 minutes. Drain completely; let cool.

  3. In a food processor, combine the ricotta, cream, 1 tsp. of the lemon zest, and 1/4 tsp. each of salt and freshly ground black pepper. Process until the mixture is very smooth and creamy.

  4. Spread the ricotta mixture over the flatbreads. Top with cooled shelled peas, snap peas, and snow peas. Sprinkle with fresh mint, dill, and the remaining lemon zest. Whisk 2 Tbsp. olive oil with the lemon juice. Drizzle it over the flatbreads. If you like, top with flaky sea salt and additional freshly ground black pepper. Cut the flatbreads into wedges to serve.

Nutrition Facts (per serving)

348 Calories
14g Fat
40g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 347.6
% Daily Value *
Total Fat 14.5g 19%
Saturated Fat 5.4g 27%
Cholesterol 24.9mg 8%
Sodium 415.8mg 18%
Total Carbohydrate 40.2g 15%
Dietary Fiber 4.1g 15%
Total Sugars 4.7g
Protein 14.2g
Vitamin D 0.2mcg 1%
Vitamin C 33.3mg 167%
Calcium 228.8mg 18%
Iron 3.3mg 18%
Potassium 343.8mg 7%
Fatty acids, total trans 0.1g
Vitamin D 7.9IU
Alanine 0.5g
Arginine 0.7g
Ash 2.4g
Aspartic acid 1g
Caffeine 0mg
Carotene, alpha 29.6mcg
Choline, total 34.2mg
Copper, Cu 0.2mg
Cystine 0.2g
Energy 1455.1kJ
Fluoride, F 0.2mcg
Folate, total 95.7mcg
Glutamic acid 3.4g
Glycine 0.4g
Histidine 0.4g
Isoleucine 0.7g
Leucine 1.2g
Lysine 1.1g
Methionine 0.3g
Magnesium, Mg 46.5mg
Manganese, Mn 0.5mg
Niacin 3.3mg
Phosphorus, P 210.4mg
Pantothenic acid 0.8mg
Phenylalanine 0.6g
Phytosterols 15.2mg
Proline 1.2g
Retinol 85.9mcg
Selenium, Se 24.3mcg
Serine 0.7g
Starch 0g
Theobromine 0mg
Threonine 0.5g
Vitamin E (alpha-tocopherol) 1.5mg
Tryptophan 0.2g
Tyrosine 0.6g
Valine 0.8g
Vitamin A, IU 1143.9IU
Vitamin A, RAE 129.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 25mcg
Water 132.9g
Zinc, Zn 1.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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