Recipe · 25 min
Charred Broccoli Flatbread with Lemony Ricotta, Chili Honey & Salad
- 25 min
- 2–6 servings
- 697 kcal / serving
This charred broccoli flatbread is topped with lemony ricotta and a bright chili honey glaze. The crisp bread, smoky broccoli, and tangy ricotta come together fast for a satisfying weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- 2flatbreads or naan
- ½lemon
- ½ (15 oz) pkgricotta cheese
- ½ (5 oz) pkgspring mix (mixed greens)
- lemons
From the pantry: black pepper, crushed red pepper, Dijon mustard, extra virgin olive oil, honey, salt, white wine vinegar
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · oven mitts · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½lemon
- ½ (5 oz) pkgspring mix (mixed greens)
- lemons
Dairy, eggs & chilled
- ½ (15 oz) pkgricotta cheese
Bakery & bread
- 2flatbreads or naan
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| flatbreads or naan | 2 | 4 | 6 |
| lemon | ½ | 1 | 1 ½ |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to broil and move the rack to the upper third. Gather all ingredients and tools.
- Pat the broccoli dry after washing and arrange the flatbreads on a baking sheet.
- Broil the flatbreads until golden and just crisp, flipping once; 1–2 minutes per side, then remove from the oven.
- 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).
- In a small bowl, whisk honey, vinegar, crushed red pepper, and a pinch of salt to make the chili honey. Set aside.
- In a separate bowl, zest half a lemon and mix with the ricotta, along with a pinch of salt and pepper.
- Juice the remaining half lemon into a medium bowl; whisk in oil, Dijon, salt, and pepper to form the dressing.
- Spread lemony ricotta over each flatbread, top with the charred broccoli, then cut into wedges.
- 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.
Two tips
- Prep ahead: chop the broccoli and zest the lemon early so flavors can mingle while you cook.
- Serving idea: swap in any remaining mixed greens for the side salad, or, if you have extra chili honey, drizzle a little over the greens for a quick boost.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 26 g
- Carbs
- 73 g
- Fat
- 35 g
- Fiber
- 5 g
- Sodium
- 557 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.