It is a chilly and grey day in LA. Which simply reminds me that it is not yet summer. So to warm up my soul and celebrate the changing spring season, I decided to put together this little gem that is both savory and light. An English Pea + Lemon Basil Ricotta Cauliflower Flatbread topped with Candied Lemons, Roasted Radish and Pea Shoots. I know, so many good things in this one. I have been craving peas and roasted radish ever since the warm-ish weather showed its face.
I thought with this one, maybe I should try a pre-made cauliflower crust, seeing as many of us don't have as much time as we would like to concoct magical meals. So this Trader Joes cauliflower pizza crust seemed like the obvious go to -- and let me tell you, its pretty dang good. I’m usually not one to buy frozen foods, but sometimes I don’t have as much time as I’d like to whip up some food magic. And picking up this crust helps me on so many levels.
The mix of ricotta, basil and lemon is light and refreshing paired with the fresh peas and roasted radish. Ever since I made this one, I have been craving this palette of flavor and will most likely be making it again, come the weekend.
the roasted radish, candied lemon and fresh pea shoots I got from the local farmers market.
peas + lemon basil ricotta flatbread
1 Trader Joes Cauliflower Crust
1 1/2 cups of fresh Peas
1 bundle of Radish
1 cup fresh Pea Shoots ( or any preferred greens)
2-3 large lemons
1 pack of trader joes candied lemons ( you can also use fresh lemon )
1 container of fresh Ricotta ( or make your own! recipe here)
1 cup chopped fresh Basil
Begin by Preheating the oven to 400. Wash and cut the radish, and in a small bowl lightly cover with olive oil, salt + pepper. Set aside while the over heats. Next finely chop the basil, and in a medium sized bowl, mix in with the ricotta and the juice of 1 1/2 lemons. Salt and Pepper to taste and set aside.
Next, we will simultaneously roast the radish and cook the cauliflower pizza crust. The Trader Joes crust requires you to cook from frozen, both sides for 10 minutes before topping. This allows it to cook and harden before you cook with the toppings. Spread out the radish onto a sheet pan, making sure every piece is lightly coated in olive oil, and place on the bottom rack of the oven. Next, follow the directions on the cauliflower crust box, and place the crust on a sheet pan, faced down. Cook for 10 minutes.
While the radish and cauliflower crust is in the oven, you should prepare the peas! Fresh peas take longer then you think to cook. You can also use frozen peas of course, which you can simply defrost quickly under some warm water. If you do use fresh peas however, fill a medium sized sauce pan half way with water and 2 cups of peas. Place over high heat and bring to a boil. Let simmer for 10-15 minutes until soft. Strain and place to the side until ready to use.
Check the roasted radish, mix and cook for another 5-10 minutes. Checking every 5 minutes. You want it to be easy enough to pierce with a fork, but not too soft. At the same time flip the cauliflower crust and cook for another 8-10 minutes. Keep an eye out on this as well, once the sides begin the golden you can take it out. Make sure to not overcook the crust, as it will begin crispy and hard. Once you take both out, raise the temperature of the oven to 450.
Finally it is time to assemble the flatbread! Begin with the ricotta, spreading a generous amount across the flatbread. next layer on the peas, and radish and lemon. I also squeezed a fresh half of lemon over the peas before placing in the oven. Bake for 6-8 minutes.
Let cool for 5 minutes. Toss the pea shoots in evoo. I sued my favorite garlic olive oil. Top with the pea shoots, some extra lemon and serve either hot or at room temperature.
Pairs well with a pale fruity beer. I paired mine with golden road brewing’s Berry Guava wheat beer and dang, did it make me crave summer.