- 120-125ml/3½-4fl oz warm water
- 1 tbsp dried fast-action yeast
- ½ tbsp caster sugar
- 1 tbsp olive oil
- 150g/5½oz '00' type flour, plus extra for dusting
- 1 tbsp salt
- 25g/1oz polenta
- 150g/5½oz peas, blanched in boiling water, drained
- 150g/5½oz broad beans, blanched in boiling water, drained, pods removed, skins removed
- pinch freshly ground black pepper
- 200g/7oz pecorino cheese, crumbled
- squeeze lemon juice
- 225g/8oz cream cheese
- 5 asparagus spears, grilled, cut in half lengthways
- 100g/3½oz pea shoots
- small bunch fresh mint leaves
- drizzle extra virgin olive oil, to serve
- For the flatbread 'pizza' bases, in a large bowl, mix together the water, yeast, sugar and olive oil until well combined.
- In a separate bowl, mix together the flour, salt and polenta until well combined.
- Add the wet ingredients to the dry ingredients and mix to combine. Knead until the mixture comes together as a dough, then set aside to rest for 30 minutes.
- When the dough has rested and risen slightly, knock it back on a lightly floured work surface. Divide the dough into ten equal portions, each about the size of a golf ball.
- Roll the dough balls out onto a lightly floured work surface, one at a time, until 10-12cm/4-5in in diameter and 3mm thick (they should resemble flatbread).
- Heat a griddle pan over a high heat. Add the flatbread 'pizza' bases to the griddle pan in batches. Cook for 1-2 minutes on each side, or until the flatbreads are cooked through and have golden-brown griddle marks on both sides. Remove from the pan and set aside to cool slightly. Repeat the process with the remaining flatbread 'pizza' bases.
- For the topping, blend the blanched peas and broad beans, black pepper, pecorino and lemon juice to a rough paste in a pestle and mortar.
- Spread a layer of cream cheese over each flatbread base, then spread over a layer of the pea and bean paste. Lay one of the asparagus halves onto each base, then arrange the pea shoots and mint leaves around it. Drizzle over a dash of olive oil.
- Transfer the mini primavera flatbread 'pizzas' to serving plates and serve immediately.