Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon ... the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving.
Squeeze in some lemon juice and add 1-2 tablespoons olive oil, a pinch of salt and mix of greens and herbs. Toss to coat and adjust seasoning to taste. Spread ricotta across flatbreads.