Whipped Cottage Cheese Flatbreads with Hot Honey
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $16.00
- Nutrition
- 460 cal · 20g protein
- meatless
- sheet-pan
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Whipped Cottage Cheese Flatbreads with Hot Honey is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $16 in groceries. You'll need 1 pan + 1 bowl, and the 10 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: Garlicky green beans (10 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 →
- BlenderDon't have one? Amazon →
- Mini food processorDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 16 oz cottage cheese
- 4 count naan flatbreads
- 1 package grape tomatoes
- 2 count red bell peppers
- 1 package fresh basil
- 2 tsp balsamic vinegar
- 3 tbsp honey
- 2 tsp hot sauce
- 2 tbsp olive oil
- ¾ tsp salt
Steps
- Heat the oven to 425°F. Slice the bell peppers into strips and toss them on a sheet pan with the whole grape tomatoes, olive oil, and 0.5 tsp salt. Roast 15-18 minutes until the tomatoes burst and the peppers are soft at the edges.
- Meanwhile, blend the cottage cheese with the remaining salt in a blender or food processor for about 1 minute until completely smooth and fluffy.
- Stir the honey and hot sauce together in a small bowl to make hot honey.
- Pull the vegetables out, drizzle them with the balsamic vinegar, and push to one side. Lay the naan directly on the oven rack for 3-4 minutes to warm and crisp.
- Spread a thick layer of whipped cottage cheese on each warm naan, pile on the roasted peppers and tomatoes, tear basil over the top, and drizzle with hot honey. Cut into wedges to serve.
- Picky eaters can have warm naan with plain whipped cottage cheese and no peppers or hot honey.
- Make ahead: whip the cottage cheese and roast the vegetables up to 2 days early, store them separately in the fridge, then warm the naan and assemble.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 52 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 1,060 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop