This flatbread featuring Pickle Creek Lemon Basil & Garlic Olive Oil is light, fresh, and delicious. It’s one of my all-time favorite flatbread recipes. Enjoy!
Print Recipe
Asparagus & Egg Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c lukewarm water Plus a little more if dough is dry
- 1 bunch asparagus
- 1 c ricotta cheese
- 2 hardboiled eggs, peeled and sliced
- 1/4 c shaved Parmesan cheese
- 1 handful fresh peashoots
- freshly cracked black pepper
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c lukewarm water Plus a little more if dough is dry
- 1 bunch asparagus
- 1 c ricotta cheese
- 2 hardboiled eggs, peeled and sliced
- 1/4 c shaved Parmesan cheese
- 1 handful fresh peashoots
- freshly cracked black pepper
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Instructions
Preheat oven to 425 F. Wash and trim asparagus and arrange in an even layer on a baking sheet. Drizzle with 1-2 Tbsp Lemon Basil & Garlic Olive Oil and season with salt and peppers. Bake for ~10 minutes.
Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in 4 Tbsp of the Lemon Basil & Garlic Olive Oil and water. Mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency. Cover dough with plastic wrap and let rest for 10 minutes.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough with more Lemon Basil & Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Mix ricotta cheese with 1 Tbsp Lemon Basil & Garlic Olive Oil and 1/2 tsp salt. Spread ricotta mixture evenly across the dough rounds. Top with asparagus spears.
Bake for ~15 minutes until crust and cheese are browned to your liking. Once flatbread is out of the oven, top with hard-boiled egg, Parmesan, pea shoots, and freshly cracked black pepper. Enjoy!
