Ingredients

• 120-125ml/3½-4fl oz warm water
• 1 tbsp dried fast-action yeast
• ½ tbsp caster sugar
• 1 tbsp olive oil
• 150g/5½oz '00' type flour
• plus extra for dusting
• 1 tbsp salt
• 25g/1oz polenta
• 150g/5½oz peas
• blanched in boiling water
• drained
• 150g/5½oz broad beans
• blanched in boiling water
• drained
• pods removed
• skins removed
• pinch freshly ground black pepper
• 200g/7oz pecorino cheese
• crumbled
• squeeze lemon juice
• 225g/8oz cream cheese
• 5 asparagus spears
• grilled
• cut in half lengthways
• 100g/3½oz pea shoots
• small bunch fresh mint leaves
• drizzle extra virgin olive oil
• to serve

Directions

• For the flatbread 'pizza' bases
• in a large bowl
• mix together the water
• yeast
• sugar and olive oil until well combined.
• In a separate bowl
• mix together the flour
• salt and polenta until well combined.
• Add the wet ingredients to the dry ingredients and mix to combine. Knead until the mixture comes together as a dough
• then set aside to rest for 30 minutes.
• When the dough has rested and risen slightly
• knock it back on a lightly floured work surface. Divide the dough into ten equal portions
• each about the size of a golf ball.
• Roll the dough balls out onto a lightly floured work surface
• one at a time
• until 10-12cm/4-5in in diameter and 3mm thick (they should resemble flatbread).
• Heat a griddle pan over a high heat. Add the flatbread 'pizza' bases to the griddle pan in batches. Cook for 1-2 minutes on each side
• or until the flatbreads are cooked through and have golden-brown griddle marks on both sides. Remove from the pan and set aside to cool slightly. Repeat the process with the remaining flatbread 'pizza' bases.
• For the topping
• blend the blanched peas and broad beans
• black pepper
• pecorino and lemon juice to a rough paste in a pestle and mortar.
• Spread a layer of cream cheese over each flatbread base
• then spread over a layer of the pea and bean paste. Lay one of the asparagus halves onto each base
• then arrange the pea shoots and mint leaves around it. Drizzle over a dash of olive oil.
• Transfer the mini primavera flatbread 'pizzas' to serving plates and serve immediately.