A delightful flatbread topped with homemade basil pesto, fresh arugula, blanched English peas, blanched asparagus, creamy ricotta cheese, and seasoned with cracked pepper. Perfect for a lazy Sunday lunch.
1: Prepare the flatbread dough according to Roberta's pizza recipe and allow it to rest in the fridge for 48 hours.
2: Blanch the English peas and asparagus until tender.
3: Spread homemade basil pesto on the flatbread.
4: Top with arugula, blanched peas, blanched asparagus, and ricotta cheese.
5: Drizzle with extra virgin olive oil and season with cracked pepper.
6: Bake flatbread until it is cooked through and slightly golden.
