A quick blend of mint, peas, and garlic produces a bright and flavorful sauce for this tasty flatbread.
Spring Pea and Bacon Flatbread
Makes 1 (14-inch) flatbread
- 1 (16-ounce) bag deli pizza dough
- 2 tablespoons olive oil
- 2 cups fresh peas
- 4 sprigs fresh mint
- 2 cloves garlic, smashed
- 2½ teaspoons kosher salt, divided
- ½ cup sour cream
- ½ teaspoon ground black pepper
- 6 slices bacon, cooked and crumbled
- 2 cups fresh baby spinach
- 1 cup shredded Gruyère cheese
- Garnish: fresh mint, crushed red pepper
- Preheat oven to 450°. Spray a 14-inch cast-iron baking pan with cooking spray.
- On a floured surface, roll dough into a 14-inch circle; transfer to prepared pan. Prick all over with a fork, and brush with oil.
- Bake until light golden brown, 8 to 10 minutes.
- Meanwhile, in a small enamel-coated cast-iron Dutch oven, bring peas, mint, garlic, 2 teaspoons salt, and enough water to cover by 1 inch to a boil over medium heat. Cook until peas are tender, 3 to 4 minutes. Drain, discarding mint sprigs.
- In the work bowl of a food processor or container of a blender, pulse together pea mixture, sour cream, pepper, and remaining ½ teaspoon salt until smooth.
- Spread pea mixture onto prepared crust, leaving a ½-inch border. Top with bacon, spinach, and cheese.
- Bake until golden brown, about 10 minutes. Garnish with mint and red pepper, if desired.