Crispy Flatbreads with Hot Honey Brussels Sprouts and Ricotta

If you think flatbreads are just a simpler version of pizza, think again. These golden, crispy flatbreads are a blank canvas for bold, fresh flavors. We’re topping ours with a creamy herby lemon ricotta, tender shredded Brussels sprouts, a blend of Italian cheeses and a final drizzle of hot honey for a sweet-spicy kick.

This recipe comes together in under 30 minutes, making it perfect for a weeknight dinner or a fun weekend lunch. The combination of tangy ricotta, savory Parmesan and the slight bitterness of Brussels sprouts is balanced beautifully by the heat of the honey. Trust us, once you try this, you’ll never look at flatbreads the same way again.

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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

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise, then lay flat and thinly slice crosswise into shreds.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add 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. Turn off heat and remove from pan.
3. While Brussels sprouts cook, zest and quarter the lemon. In a small bowl, combine half the lemon zest, ½ cup ricotta (save remaining for another use), ½ tsp Italian seasoning and a squeeze of lemon juice. Stir in 1 tbsp olive oil (2 tbsp for 4 servings) 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 baking sheets; toast on top and middle racks, swapping positions halfway.)
5. Carefully spread toasted flatbreads with lemon ricotta. Top with a layer of Brussels sprouts. 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 between plates and drizzle with hot honey. Sprinkle with remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Italian cheese blend with mozzarella or provolone and the ricotta with goat cheese for a different flavor.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to restore crispiness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza base instead.