Picnic in the Park with Grilled Smashed Pea Flatbreads with Prosciutto and Mozzarella


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A note from Maggie

There’s nothing quite like eating outside, while you listen to the birds, feel a cool breeze, and bask in the bright sunshine. Okay, maybe I’m wearing a big old hat to keep the sun out of my eyes, and drinking a few tons of white wine to stay cool. Either way, Molly’s recipe for grilled flatbread on-the-go seems like just the ticket for a summer filled with picnics, garden parties, and BBQ meet-ups. Let’s get to this summer-thing!

The summer months are finally here. After months of rainy anticipation, I am finally bringing all my shorts and dresses out of storage and officially no longer want to be in the kitchen. Whenever possible, all meals are coming off the grill.

I’m grateful to not heat up my kitchen with a hot stove (and deal with my husband setting up fans in every corner of the house–something I am also happy to avoid). Not to mention, it’s another excuse to spend more time outside.


So when my friend, the lovely photographer, Morgan Ione Yeager, and I were making plans for lunch, I decided to pack a picnic. What better way to spend an afternoon than outside with a delicious lunch and chilled bottle of rose? The beauty of this recipe is that everything can be made ahead of time and assembled last minute–in the park or at the beach–wherever you choose to dine.


I’ve been in love with peas this past spring. For me, they just feel like spring. I mashed up fresh peas with a bunch of fresh herbs, a sprinkling of salty Pecorino and a good squeeze of fresh lemon. With some creamy mozzarella and rich prosciutto, it was a match made in heaven–on grilled flatbread, of course!

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A few things to remember. A little extra olive oil and flakey sea salt never hurt. Pack a bit of each in your smallest tupperware or mason jars. Bring a few napkins, a spoon (for the pea mixture,) a knife, and a cutting board (for cutting and serving the flatbreads). Dining outside can be a little messy, but all you need are a handful of basic kitchen items to make your meal complete. And for those of you relaxing with a chilled bottle of wine, don’t forget a bottle opener and a couple of glasses!

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Grilled Smashed Pea Flatbreads with Prosciutto and Mozzarella

This recipe can easily be double to serve 4.

Makes: 2 Flatbreads


  • 1/2 pound store-bough pizza dough (thawed if frozen)
  • 8 ounces English peas, shelled
  • 2 tablespoons grated Pecorino or Parmesan cheese
  • 2 tablespoons chives, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 lemon, zest and juice
  • Flaky sea salt
  • Freshly cracked pepper
  • 2 ounces thinly-sliced prosciutto
  • 1 small ball fresh mozzarella cheese
  • 1 large handful pea greens
  • Handful fresh mint
  • Extra-virgin olive oil and flaky sea salt (optional)


  1. On a lightly floured surface, divide the dough into two equal pieces and shape into a ball. Working on piece at a time, gently stretch each dough into a round. After they have had a few minutes to rest, stretch each piece again so you have a 1/4-thick round.
  2. Heat a grill over medium-high heat. Drizzle the flatbreads with olive oil. Grill until lightly charred on both sides, about 3-4 minutes total. Let cool.
  3. Cook the peas in salted, boiling water until tender, about 2-3 minutes. Drain thoroughly. Place the peas in a medium bowl and roughly mash with a potato masher. Add the grated cheese, herbs, olive oil, lemon juice and zest and toss to combine. (If you want to preserve the bright green of your pea mixture, place the lemon zest and juice in a small tupperware and stir into the pea mixture just before serving). Season with salt and pepper. Transfer the mixture to a covered container for transporting.
  4. To serve, spoon the mashed pea mixture onto the flatbread. Top with a few slices of prosciutto and torn mozzarella. Top with pea greens and torn mint leaves. Drizzle lightly with olive oil and a pinch of flakey sea salt, if using.


  • Linen
  • Damp paper towel
  • Picnic basket
  • Chilled wine
  • Picnic utensils


  1. Wrap the cooled flatbreads in a linen and gather the remaining ingredients for serving. To keep the pea greens and mint fresh, wrap them in a damp paper towel. Pack all the ingredients in a picnic basket along with a chilled bottle of wine.
Photos styled by Molly Shuster and taken by Morgan Ione Yeager.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.