If spring had a flavor, this flatbread would be it. Bright green peas, fresh mint, crispy bacon, and nutty Gruyère come together on a golden, crisp flatbread crust for a meal that feels fresh but still comforting.
The real star here is the creamy pea and mint sauce—blended smooth with sour cream and garlic for a vibrant, savory spread that’s both light and indulgent. This flatbread works beautifully as an easy weeknight dinner, a casual lunch, or even sliced up for spring entertaining.
Why You’ll Love This Spring Flatbread
- Fresh, seasonal flavors with peas and mint
- Quick and easy thanks to store-bought pizza dough
- Perfect balance of creamy, crispy, salty, and fresh
- Great as a main dish or appetizer
Ingredients
Flatbread
- 1 (16-ounce) bag deli pizza dough
- 2 tablespoons olive oil
Pea & Mint Sauce
- 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
Toppings
- 6 slices bacon, cooked and crumbled
- 2 cups fresh baby spinach
- 1 cup shredded Gruyère cheese
Garnish (optional)
- Fresh mint
- Crushed red pepper flakes
Instructions
- Preheat the oven to 450°F. Lightly spray a 14-inch cast-iron baking pan or pizza pan with cooking spray.
- Roll out the dough on a floured surface into a 14-inch circle. Transfer to the prepared pan, prick all over with a fork, and brush with olive oil.
- Bake the crust until lightly golden, about 8–10 minutes. Remove from the oven and set aside.
- Cook the peas:
In a small enamel-coated cast-iron Dutch oven or saucepan, combine peas, mint sprigs, garlic, 2 teaspoons of the salt, and enough water to cover by about 1 inch. Bring to a boil over medium heat and cook until peas are tender, 3–4 minutes. Drain and discard mint sprigs. - Make the sauce:
Transfer the pea mixture to a food processor or blender. Add sour cream, black pepper, and remaining ½ teaspoon salt. Pulse until smooth and creamy. - Assemble the flatbread:
Spread the pea mixture evenly over the pre-baked crust, leaving a ½-inch border. Top with bacon, spinach, and shredded Gruyère. - Bake again until the cheese is melted and lightly golden, about 10 minutes.
- Garnish and serve with fresh mint and crushed red pepper, if desired. Slice and enjoy warm.
Tips for the Best Flatbread
- Frozen peas work if fresh aren’t available—just thaw first.
- Swap Gruyère for fontina or mozzarella if needed.
- Add a drizzle of olive oil or hot honey after baking for extra flavor.
- This flatbread is best served fresh, but leftovers reheat well in the oven.
Serving Ideas
- Pair with a simple green salad and lemon vinaigrette
- Serve alongside soup or roasted vegetables
- Slice into small squares for spring gatherings or brunch
Easy Creamed Pea, Mint & Bacon Flatbread
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
Description
This easy creamed pea, mint & bacon flatbread features a creamy pea sauce, fresh mint, crispy bacon, and melty Gruyère on a golden flatbread crust. A fresh and flavorful spring dinner or appetizer.
Ingredients
Flatbread
-
1 (16-ounce) bag deli pizza dough
-
2 tablespoons olive oil
Creamed Pea & Mint Sauce
-
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
Toppings
-
6 slices bacon, cooked and crumbled
-
2 cups fresh baby spinach
-
1 cup shredded Gruyère cheese
Optional Garnish
-
Fresh mint leaves
-
Crushed red pepper flakes
Instructions
-
Preheat oven to 450°F. Lightly spray a 14-inch cast-iron baking pan or pizza pan with cooking spray.
-
On a floured surface, roll dough into a 14-inch rectangle or oval. Transfer to pan, prick all over with a fork, and brush with olive oil.
-
Bake crust until lightly golden, 8–10 minutes.
-
Meanwhile, combine peas, mint sprigs, garlic, 2 teaspoons salt, and enough water to cover by 1 inch in a saucepan. Bring to a boil and cook 3–4 minutes until peas are tender. Drain and discard mint sprigs.
-
Transfer pea mixture to a food processor. Add sour cream, pepper, and remaining ½ teaspoon salt. Blend until smooth.
-
Spread creamed pea mixture over crust, leaving a ½-inch border.
-
Top with bacon, spinach, and Gruyère cheese.
-
Bake until cheese is melted and lightly golden, about 10 minutes.
-
Garnish with fresh mint and crushed red pepper, if desired. Slice and serve warm.
Notes
-
Frozen peas may be substituted for fresh—thaw before cooking.
-
Gruyère can be swapped for mozzarella or fontina.
-
The pea sauce can be made up to 2 days ahead and refrigerated.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINS
- Category: PIZZA | APPETIZER
- Method: BAKED
- Cuisine: AMERICAN
❓ Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes. Frozen peas work well in this recipe. Thaw them first and cook just until tender before blending.
What cheese works best for this flatbread?
Gruyère is ideal for its nutty flavor and great melting qualities, but mozzarella, fontina, or white cheddar also work.
Can I make the creamed pea sauce ahead of time?
Yes. The pea and mint sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
How do I keep the flatbread crust from getting soggy?
Pre-baking the crust before adding toppings helps keep it crisp and sturdy.
Is this flatbread good for entertaining?
Absolutely. Slice it into small squares and serve as a spring appetizer or brunch dish.
Can I make this flatbread vegetarian?
Yes. Simply leave off the bacon or replace it with roasted mushrooms or caramelized onions.
Final Thoughts
This Spring Pea and Bacon Flatbread is the kind of recipe that feels elevated without being fussy. It’s fresh, flavorful, and just a little unexpected—perfect for welcoming warmer days and making the most of seasonal ingredients.
If you try this recipe, let me know how you served it or what toppings you added. Happy spring cooking!
