Crispy Flatbreads with Hot Honey Brussels Sprouts and Ricotta

Forget everything you know about flatbreads-these golden, crispy beauties are a blank canvas for bold flavors. Topped with a creamy herby lemon ricotta, tender shredded Brussels sprouts, a blend of Italian cheeses and a final drizzle of hot honey, each bite is a perfect balance of savory, tangy and sweet.

This recipe is all about simplicity and convenience, using pre-measured ingredients to get dinner on the table fast. Whether you’re a seasoned cook or a beginner, you’ll love how easy it is to create a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

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

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView 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 small bowl, combine the ricotta cheese, Italian seasoning and a squeeze of lemon juice (about 1 teaspoon). Mix well and set aside.
4. Place the flatbreads on the prepared baking sheet. Spread the ricotta mixture evenly over each flatbread, leaving a small border around the edges.
5. Top the ricotta with the shredded Brussels sprouts, then sprinkle the Italian cheese blend and Parmesan cheese evenly over the sprouts.
6. Bake for 10-12 minutes, until the flatbreads are golden and crispy and the cheese is melted and bubbly.
7. Remove from the oven and let cool for 2 minutes. Drizzle with hot honey and finish with a sprinkle of lemon zest. Slice and serve warm.

Recipe Tips

FAQ

Can I use a different type of flatbread?

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

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 dairy-free?

Yes, substitute the ricotta with a dairy-free alternative and use vegan cheese blends. The hot honey and Brussels sprouts are naturally dairy-free.