Charred Broccoli Flatbread with Lemony Ricotta, Chili Honey & Salad

Directions

1. Preheat the oven to broil and move the rack to the upper third. Gather all ingredients and tools.
2. Pat the broccoli dry after washing and arrange the flatbreads on a baking sheet.
3. Broil the flatbreads until golden and just crisp, flipping once; 1–2 minutes per side, then remove from the oven.
4. On another sheet, toss broccoli pieces with oil, salt, and pepper; spread in a single layer and broil until crisp-tender with some charring, about 10 minutes (toss halfway).
5. In a small bowl, whisk honey, vinegar, crushed red pepper, and a pinch of salt to make the chili honey. Set aside.
6. In a separate bowl, zest half a lemon and mix with the ricotta, along with a pinch of salt and pepper.
7. Juice the remaining half lemon into a medium bowl; whisk in oil, Dijon, salt, and pepper to form the dressing.
8. Spread lemony ricotta over each flatbread, top with the charred broccoli, then cut into wedges.
9. Toss the mixed greens with the dressing and set aside. Divide the flatbreads onto plates, drizzle with chili honey, and serve with the greens on the side.