Crispy Brussels Sprout and Pancetta Flatbread Pizza with Spicy Honey Drizzle

Brussels sprouts often get a bad rap, but when they’re shredded and roasted until crispy on a pizza, they become absolutely irresistible. This flatbread pizza combines tender, caramelized sprouts with salty pancetta and a gooey blend of Italian cheeses, all finished with a sweet and spicy honey drizzle.

It’s a quick, satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights or casual entertaining. The contrast of textures and flavors-crunchy, creamy, savory and sweet-will have everyone asking for seconds.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce PancettaView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Brussels SproutsView ingredient guideLike ingredientDislike ingredient

7 ounce Whole Peeled TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place the flatbreads on a lightly oiled baking sheet. Adjust an oven rack to the upper position. Put the baking sheet in the oven, then turn the oven on to 475°F. Let the flatbreads toast lightly for about 7 minutes, then remove from the oven and set aside. Keep the oven on to continue heating.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add half of the pancetta (save the rest for another use) and cook until it renders some fat, about 1-2 minutes. Add the shredded Brussels sprouts and another drizzle of oil. Season with salt and pepper. Cook, tossing occasionally, until the sprouts are lightly crisped, about 5 minutes.
3. Meanwhile, place half of the whole peeled tomatoes in a medium bowl and crush them with your hands until no pieces are larger than ½ inch (save the remaining tomatoes for another use). Season with salt, pepper and half of the Italian seasoning.
4. Spread the crushed tomatoes evenly over the toasted flatbreads. Sprinkle the Italian cheese blend over the tomatoes, then season with salt, pepper and the remaining Italian seasoning. Top with the Brussels sprout and pancetta mixture.
5. Bake the pizzas in the oven until the crust is golden brown, the cheese is melted and the toppings are lightly crisped, about 5-7 minutes. Meanwhile, in a small bowl, combine the honey and chili flakes to taste.
6. Drizzle the baked pizzas with the honey mixture. Cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use pre-shredded Brussels sprouts from the store?

Yes, pre-shredded Brussels sprouts work perfectly and save time. If you can only find whole sprouts, simply trim the ends and shred them with a knife or mandoline.

What can I substitute for pancetta?

Bacon or prosciutto are great substitutes. If using bacon, cook it first until crispy, then crumble it over the pizza.

Can I make this recipe vegetarian?

Absolutely! Omit the pancetta and add extra vegetables like sliced mushrooms or bell peppers for a hearty vegetarian version.