Preheat your oven. Set it to 475°F (245°C). Place a baking sheet or pizza stone inside to heat up. A hot surface helps the flatbread crisp quickly.

Make the dough. In a bowl, whisk flour, baking powder, and salt. Add olive oil and warm water, then stir until a shaggy dough forms. Knead on a floured surface for 1–2 minutes until smooth. If it’s sticky, dust with a little more flour.

Rest the dough briefly. Cover the dough with a towel and let it sit for 10 minutes. This relaxes the gluten and makes rolling easier.

Mix the ricotta base. In a small bowl, combine ricotta, lemon juice, zest, garlic, olive oil, salt, and pepper. Stir until smooth and spreadable. Adjust salt and acidity to taste.

Prep the vegetables. Slice asparagus thin so it cooks fast. Pat peas dry. Slice radishes and onion as thin as you can. Roughly chop herbs. Keep greens whole.

Roll out the flatbread. Divide dough in half for two medium flatbreads or keep it whole for one large. On parchment, roll it very thin—about 1/8 inch. Prick the surface lightly with a fork to prevent big bubbles.

Parbake for structure. Slide the dough (with parchment) onto the hot sheet or stone. Bake 4–5 minutes until it just starts to set and puff slightly.

Add the creamy base and cheese. Remove from the oven. Spread a thin layer of ricotta mixture over the surface, leaving a small border. Sprinkle mozzarella and a little Parmesan on top.

Top with vegetables. Scatter asparagus and peas evenly. Add a few onion slices. Keep radishes and tender greens off for now—they’re better added after baking for crunch and color.

Bake until golden. Return to the oven for 7–10 minutes, until the edges are crisp, cheese is melted, and asparagus is tender with a little bite. Rotate once for even browning if needed.

Finish fresh. Take the flatbread out and scatter radishes, greens, and herbs. Drizzle with olive oil, and add red pepper flakes if you like heat. Finish with the remaining Parmesan and a pinch of salt.

Slice and serve. Let it rest 2 minutes, then cut into squares or wedges. Serve warm with lemon wedges on the side for extra brightness.