1. Heat grill to medium-high, then clean and oil grates. Stir ricotta and Parmesan in a small bowl and season with salt and pepper to taste; set aside.

2. On a rimmed baking sheet, toss broccolini with oil, garlic powder, and red pepper flakes, then season with salt and pepper to taste. Push to one side and brush excess oil all over flatbreads.

3. Grill broccolini, covered, until charred and just tender, about 4 minutes, turning occasionally. Return broccolini to baking sheet and grill flatbreads, covered, until bottoms are well marked, about 1 minute. Return to baking sheet charred side up.

4. Spread cheese mixture over flatbreads, then top with broccolini, cherry peppers, and onion. Return flatbreads to grill and cook, covered, until toppings are heated through and bottoms are charred, about 2 more minutes. Cut into wedges, drizzle lightly with oil, and top with more Parmesan before serving.

Hannaford fresh Magazine, May-June 2022