Crispy Brussels Sprouts and Ricotta Flatbreads with Hot Honey

Forget everything you know about pizza-flatbreads are the new canvas for creative toppings. These golden, crispy flatbreads start with a creamy base of herby, lemony ricotta, then get piled high with tender shredded Brussels sprouts, a blend of Italian cheeses and a final drizzle of hot honey for a sweet-spicy finish.

This recipe is all about bold flavors and easy prep. The Brussels sprouts roast until just tender, the ricotta gets a boost from Italian seasoning and lemon zest and the whole thing comes together in under 30 minutes. Perfect for a weeknight dinner or a fun appetizer.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim the ends off the Brussels sprouts and remove any outer leaves. Shred them thinly using a knife or mandoline.
3. In a bowl, toss the shredded Brussels sprouts with 2 teaspoons of cooking oil, salt and pepper. Spread them on one half of the prepared baking sheet.
4. In a small bowl, combine the ricotta cheese, Italian seasoning and the zest of half the lemon. Mix well and set aside.
5. Place the flatbreads on the other half of the baking sheet. Brush each flatbread with 2 teaspoons of olive oil.
6. Spread the ricotta mixture evenly over the flatbreads, leaving a small border around the edges.
7. Sprinkle the Italian cheese blend and Parmesan cheese over the ricotta.
8. Bake for 10-12 minutes, until the flatbreads are golden and crispy and the Brussels sprouts are tender and lightly browned.
9. Remove from the oven. Top the flatbreads with the roasted Brussels sprouts.
10. Drizzle the hot honey over the top. Cut the remaining lemon half into wedges and serve alongside.
11. Slice the flatbreads and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any store-bought flatbread, naan or even pizza dough rolled thin will work. Adjust baking time as needed.

Can I make this recipe vegan?

Use vegan ricotta and cheese alternatives and replace hot honey with a vegan honey substitute or maple syrup with chili flakes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until crispy.