Asparagus, pea & ricotta flatbreads - Good Food Middle East

Ingredients

• 7g sachet fast-action dried yeast
• ½ tsp sugar
• 200g spelt flour
• 150g strong bread flour
• 1 tbsp olive oil
• 200g asparagus
• 100g podded peas
• ½ small bunch mint, leaves picked
• 200g ricotta
• 10g grated parmesanor vegetarian alternative, plus extra to serve
• 1 garlic clove, crushed
• 1 lemon, zested and juiced
• a little grated nutmeg
• 1 tbsp olive oil, plus extra for drizzling