Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar and a generous pinch of salt together in a bowl.

Spread the ricotta over the toast.

Heat a heavy-bottomed frying pan (large enough to fit the peppers in one layer) over a high heat. Add 1/2 tbsp olive oil and, after about 20 seconds, the peppers. Cook until well blistered and shrinking, about 3 mins, shaking the pan every now and then.

Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.