Crispy Flatbread with Hot Honey Brussels Sprouts and Ricotta

Flatbreads offer a wonderful canvas for creative toppings and this version is a true standout. A golden, crispy base is spread with a creamy lemon-herb ricotta, then piled high with tender shredded Brussels sprouts and a blend of Italian cheeses. A final drizzle of hot honey adds a sweet-spicy finish that ties everything together beautifully.

This recipe is quick enough for a weeknight dinner yet impressive enough for guests. The combination of tangy ricotta, earthy Brussels sprouts and the kick of hot honey creates a flavor profile that will have you coming back for more. Serve as a main dish or cut into smaller pieces for a crowd-pleasing appetizer.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce Mike’s Hot Honey®View ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry the produce. Trim the Brussels sprouts and halve them lengthwise, then thinly slice crosswise into shreds.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the shredded Brussels sprouts, season with ½ teaspoon Italian seasoning, salt and pepper. Cook, stirring occasionally, until bright green and softened, about 5-7 minutes. Remove from heat.
3. While the Brussels sprouts cook, zest and quarter the lemon. In a small bowl, combine the ricotta, half of the lemon zest, ½ teaspoon Italian seasoning and a squeeze of lemon juice to taste. Stir in 1 tablespoon olive oil and season with salt and pepper.
4. Place the flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper. Toast on the top rack until golden brown, 3-5 minutes.
5. Carefully spread the toasted flatbreads with the lemon ricotta mixture. Top evenly with the cooked Brussels sprouts. Sprinkle with the Italian cheese blend and half of the Parmesan. Bake on the top rack until the cheese melts and the flatbreads are crispy, 4-6 minutes.
6. Cut the flatbreads into pieces. Divide among plates and drizzle with hot honey. Sprinkle with the remaining Parmesan and lemon zest to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use pre-shredded Brussels sprouts?

Yes, pre-shredded Brussels sprouts work well and save prep time. Just cook them as directed.

What can I substitute for hot honey?

Regular honey mixed with a pinch of cayenne pepper or red pepper flakes can mimic the sweet-spicy flavor.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts and ensure all other ingredients are gluten-free.