Sweet Pea Flatbread with Truffled Sunchokes & Mizuna

Sweet Pea Flatbread

with Truffled Fingerling Potatoes & Kite Hill Ricotta

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dinner

Truffle oil brings a unique, earthy flavor to this loaded flatbread. If you have a mandoline, use it to thinly slice the potatoes to will create a crispier outcome. To simplify the cooking, add the coconut to the same baking sheet as the potatoes, just give them a little scoot over with a spatula and drop in the coconut flakes. The sweet pea puree can be blended until smooth or left a little chunky, it will be tasty whichever way you prefer.

Comfort Foods Spring Recipes Family Friendly Soy-Free High-Protein Root Vegetables Beans/Legumes Appetizer Dinner American Italian
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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
700
FAT
37g
CARBOHYDRATES
78g
PROTEIN
20g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 3 cups green peas
  3. 10 oz fingerling potatoes
  4. ½ cup coconut flakes
  5. 2 lemons
  6. Fresh parsley
  7. 4 pieces naan
  8. 6 tbsp Kite Hill ricotta
  9. 4 oz baby mizuna lettuce
  10. ½ tsp white truffle oil
  11. ¼ cup + 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Food processor or blender

INSTRUCTIONS

1
Pea puree
Preheat the oven to 425 degrees. Slice 2 garlic cloves. Place a large nonstick skillet over medium heat and add 2 tbsp of olive oil. Once the oil is warm, add the garlic and cook until fragrant, about one minute. Add the peas and ⅔ cup of water and simmer until the peas are tender, about 2 minutes.
2
Roast the potatoes
Thinly slice the fingerling potatoes, no need to peel. Place on one side of a baking sheet. Toss potatoes with 4 tsp olive oil, salt, and pepper and bake until tender and browned slightly, about 10 to 12 minutes. When the potatoes are done, add the coconut flakes to the other side of the baking sheet and return to the oven to toast, about 3 to 5 minutes.
3
Blend the pea puree
Transfer the cooked peas and any liquid left in the skillet to the food processor. Halve the lemons. Pick the parsley leaves from the stems and add to the blender. Juice one of the lemons into the blender and add 2 tbsp olive oil. Blend pea purée until a thick and somewhat chunky mash forms. Add water by the tbsp if needed. Season with salt and pepper.
4
Toast the naan
Place the naan in the oven directly on the rack. Bake until lightly crispy, about 9 to 10 minutes.
5
Assemble the flatbread
When the naan is toasted, spread each piece with a quarter of the pea purée. Layer on the fingerling potatoes, coconut bacon, and dollop with bits of the Kite Hill ricotta. Sprinkle with salt and pop in the oven to warm while you prep the mizuna.
6
Finishing touches
Add the mizuna to a medium bowl. Toss with 2 tsp olive oil and juice from the remaining lemon. Remove the flatbreads from the oven and drizzle with the white truffle oil. Top with some of the dressed mizuna. Serve any additional mizuna on the side as a salad. Enjoy!