This time of the year as spring is in full bloom, I start wanting recipes that are still filling, nutritious and embrace all of the flavors and ingredients of the season. This asparagus, peppers and ricotta flatbread is the perfect recipe for that! It's crispy on the outside, fluffy on the inside and all of the vegetables crisp up just the right amount.
It's fun making your own flatbreads and it can turn into a great family or date night!
What's great about a flatbread is that there are so many combinations you can make. Since we're embracing spring here, we opted to make one that leverages those flavors and ingredients. Here are the main ingredients you'll need:
If you're making your own naan, you might want to prepare that in advance but aside from that, this is really easy and straightforward recipe. Here are the steps to make it:
You need this recipe ASAP! Cheers and eat well.
This flatbread is crispy on the outside, fluffy on the inside and embraces flavors of spring with the asparagus, peppers and ricotta sauce.
2 (5-6 ounce balls) of homemade naan dough or store-bought naan.
For the Sauce:
For the Toppings
Note: Makes two 10-12 inch flatbreads
Note: If making your own naan dough, make sure you set aside around two hours for preparing the dough and letting it proof.
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