Cottage Cheese Flatbread with Bell Pepper, Tomato, Basil & Hot Honey

Directions

1. Heat the oven to 450°F and set a baking sheet in place. Position the flatbreads on the sheet and bake until they’re just getting crisp, about 8 minutes, flipping once halfway.
2. Wash and dry all produce, then trim and seed the bell peppers and cut them lengthwise into thin strips.
3. Put a skillet over medium-high heat, add a little oil to coat the bottom, and sauté the peppers and tomatoes with a pinch of salt until softened and starting to brown, roughly 5–7 minutes.
4. While the flatbreads are in the oven, drain excess liquid from the cottage cheese in a strainer, transfer it to a small bowl, season with salt, and mix to combine.
5. In another small bowl, whisk together honey, hot sauce, and a pinch of salt to make the hot honey.
6. When the vegetables finish cooking, splash in a small amount of vinegar, stir to combine, and remove the pan from the heat.
7. Remove basil leaves from their stems, roll them gently, and slice into thin ribbons; add half of them to the skillet with the vegetables, reserving the rest for serving.
8. Spread the cottage cheese over each flatbread, then top with the warm veggies and their pan juices.
9. Cut the flatbreads into wedges, divide onto plates, drizzle with hot honey, and scatter the remaining basil over the tops before serving.