Ingredients

Steps

• Mix water, yeast, sugar, and olive oil in a large bowl.
• Combine flour, salt, and polenta in a separate bowl.
• Mix wet and dry ingredients into a dough and rest for 30 minutes.
• Knock back the risen dough and divide into ten equal portions.
• Roll each portion into a 12cm circle about 3mm thick.
• Cook flatbreads on a high-heat griddle pan for 2 minutes per side.
• Blend peas, broad beans, pepper, pecorino, and lemon juice into a paste.
• Spread cream cheese and pea paste onto bases and top with asparagus, pea shoots, and mint.
• Drizzle with olive oil and serve immediately.