Lemon Ricotta Broccoli Flatbreads
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $16.50
- Nutrition
- 630 cal · 22g protein
- quick
- meatless
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Lemon Ricotta Broccoli Flatbreads is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $17 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 count broccoli crowns
- 4 count naan or flatbreads
- 15 oz ricotta cheese
- 1 count lemon
- 5 oz spring mix
- 2 tbsp honey
- ½ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 450°F. Cut the broccoli into small florets, toss with 1 tbsp olive oil and a pinch of salt and pepper on a sheet pan, and roast 12-15 minutes until the edges are charred.
- While it roasts, zest the lemon into the ricotta, add a pinch of salt and pepper, and stir until smooth.
- Warm the honey with the red pepper flakes in the microwave for 15 seconds and stir. Leave some honey plain for kids who don't like heat.
- Put the flatbreads straight on the oven rack for the last 4-5 minutes, until warm and lightly crisp.
- Whisk the juice of half the lemon with the Dijon, 2 tbsp olive oil and a pinch of salt, then toss with the spring mix.
- Spread the ricotta over the warm flatbreads, pile on the broccoli, drizzle with the chili honey, and slice. Serve the salad on the side.
- Make ahead: roast the broccoli and stir the lemon ricotta up to a day ahead and chill them. Rewarm the broccoli in the oven, then assemble just before serving.
- Picky eaters can have a plain warm flatbread with ricotta and the broccoli on the side.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 52 g
- Fiber
- 5 g
- Sugar
- 12 g
- Fat
- 35 g
- Saturated fat
- 11 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Crazy Cake / Unsplash