Peas and Leeks Flatbread

1. Preheat the oven to 450°F. In an extra-large skillet heat 2 Tbsp. olive oil and the garlic over medium. When the garlic just begins to simmer, cook and stir 90 seconds or until fragrant and golden in places. Add the leeks, 3/4 tsp. fine sea salt, and 1/4 tsp. freshly ground black pepper. Cook, stirring, 5 to 7 minutes or until leeks are tender and golden. Add peas and mint; cook and stir 2 minutes or until peas are crisp-tender. Remove from heat; cool briefly

2. In a medium bowl whisk together the ricotta, buttermilk, cream, Parmesan, 1/4 tsp. fine sea salt, and 1/4 tsp. freshly ground black pepper.

3. Oil two baking sheets. Lightly flour a large cutting board or work surface. Use your fingers to evenly flatten one disk of the Flatbread Dough, working from the center out to the edge. Lightly flour a rolling pin; roll out dough portion evenly to a 12-inch circle. Transfer dough to one of the baking sheets, stretching the dough as needed to maintain the diameter. Repeat with other disk of Flatbread Dough.

4. Spread half of the ricotta mixture over each dough round, leaving a 1/2-inch border around the edge. Evenly top each with half of the pea mixture, half of the mozzarella, and half of the pine nuts. Bake on separate oven racks 15 minutes or until the mozzarella is browned in places and crust is golden on the edges, swapping baking sheet positions halfway through.

5. Serve with Fresh Pea Vinaigrette and, if you like, top with additional mint. Serves 8.

Flatbread Dough

1. In a 1-cup liquid measuring cup, combine 1/4 cup warm water (105°F to 115°F) and the yeast. Let the mixture stand 5 minutes or until foamy.

2. Add flour, sugar, and 1/2 tsp. fine sea salt to the bowl of a food processor; pulse five times to combine.

3. Stir an additional 1/2 cup warm water into the yeast mixture. While pulsing the food processor, gradually pour the yeast mixture then 2 Tbsp. olive oil through the feed tube. Continue to pulse until the dough pulls away from the sides of the bowl and just begins to form a ball. (If the dough isn’t coming together, add 1 to 2 tsp. warm water, 1 tsp. at a time, and pulse until it just comes together in a ball.)

4. Lightly flour a work surface or cutting board. Transfer dough to the work surface; knead briefly (about 10 times) until dough is smooth and slightly sticky. Shape dough into a ball, place in a large oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise 1 1/2 to 2 hours or until doubled in size.

5. Divide dough in half, about 8 oz. each; gently shape dough halves into balls, then flatten into thick disks. Wrap each dough disk in plastic wrap or cover with a damp towel; let rest up to 30 minutes. (To make ahead, wrap and refrigerate the disks overnight. Bring to room temperature before rolling out the dough as directed.) Makes two 8-oz. portions.

Fresh Pea Vinaigrette:

Bring a small saucepan of water to boiling. Add 2/3 cup shelled fresh peas. Cook 30 to 60 seconds or until bright green. With a slotted spoon, transfer to a bowl filled with ice water to cool; drain well. In a small food processor or blender combine peas; 2 Tbsp. red wine vinegar; 2 Tbsp. olive oil; 2 Tbsp. water; 1 Tbsp. fresh mint, tarragon, or whatever spring herbs you have on hand; 1 Tbsp. chopped red onion; and 1/4 tsp. fine sea salt. Process or blend until nearly smooth. Add 1 to 2 Tbsp. additional water to make drizzling consistency. Makes 2/3 cup.

One pound peas in the pod yields approximately 1 cup shelled peas.