Crispy Flatbreads with Bacon, Brussels Sprouts and Hot Honey

These crispy flatbreads are a cut above your average pizza! With a golden, crunchy crust as the base, they’re topped with a creamy herby lemon ricotta, tender shredded Brussels sprouts, crispy bacon and a blend of melted Italian cheeses. A final drizzle of hot honey adds a sweet and spicy kick that ties everything together.

Perfect for a quick weeknight dinner or a fun weekend meal, these flatbreads come together in under 30 minutes. Serve them with lemon wedges on the side for a bright, fresh finish. You won’t believe how easy and delicious they are!

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Trim Brussels sprouts and halve lengthwise, then slice crosswise into thin shreds.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded Brussels sprouts, season with ½ tsp Italian seasoning (1 tsp for 4 servings) and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.
3. While sprouts cook, zest and quarter the lemon. In a small bowl, combine ricotta, half the lemon zest, ½ tsp Italian seasoning (¾ zest and 1 tsp seasoning for 4 servings) and a squeeze of lemon juice. Stir in 1 tbsp olive oil (2 tbsp for 4) and season with salt and pepper.
4. Place flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 sheets; toast on top and middle racks, swapping halfway.)
5. Carefully spread toasted flatbreads with lemon ricotta. Top with cooked Brussels sprouts in an even layer. Sprinkle with Italian cheese blend and half the Parmesan (save the rest for serving). Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.
6. Cut flatbreads into pieces. Divide among plates and drizzle with hot honey. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use pre-shredded Brussels sprouts?

Yes, you can use pre-shredded Brussels sprouts to save time. Just cook them as directed, adjusting the time as needed.

What can I substitute for hot honey?

If you don’t have hot honey, you can mix regular honey with a pinch of cayenne pepper or red pepper flakes.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the toppings in advance and assemble just before baking.