These Lemon Ricotta Flatbreads are an easy way to bring delicious, bright flavor to family dinners on busy weeknights. Warm naan is layered with our luxuriously creamy Lemon Alfredo Sauce to bring rich, citrusy depth, then topped with creamy ricotta, tender broccoli and a sprinkle of mozzarella for perfectly melty goodness. A pinch of red pepper flakes adds just enough gentle heat to balance the brightness of the sauce. Baked until lightly golden and crisp at the edges, these flatbreads taste and feel special but come together effortlessly—don’t forget to serve extra sauce on the side for dipping.
Step 1
Heat the oven to 425°F. While the oven is heating, arrange naan on two sheet pans. Spread 3 tablespoons of sauce onto each of the naan.
Step 2
Dollop 2 tablespoons of the ricotta cheese, 1/4 cup of broccoli, 1/4 cup of mozzarella cheese and a pinch of the crushed red pepper onto each naan.
Step 3
Bake for 10 to 12 minutes or until lightly browned and cheese is melted. Serve with additional sauce for dipping.
