Crispy Flatbreads with Hot Honey Brussels Sprouts and Lemon Ricotta

Flatbreads are like pizza’s more versatile cousin-crispy, golden and ready for any topping you can dream up. In this recipe, we’re piling on a creamy herby lemon ricotta, tender shredded Brussels sprouts and a blend of Italian cheeses, then finishing it all with a drizzle of hot honey for a sweet and spicy kick.

Whether you’re looking for a quick weeknight dinner or a fun lunch idea, these flatbreads come together in under 30 minutes. The combination of tangy ricotta, earthy sprouts and sticky-hot honey is absolutely irresistible.

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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. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Trim Brussels sprouts, halve lengthwise, then thinly slice crosswise into shreds.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add shredded Brussels sprouts, season with ½ teaspoon Italian seasoning, salt and pepper. Cook, stirring occasionally, until bright green and tender, 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 teaspoon Italian seasoning and a squeeze of lemon juice. Stir in 1 tablespoon olive oil and season with salt and pepper.
4. Place flatbreads on a baking sheet. Brush each with a drizzle of olive oil and season with salt and pepper. Toast on top rack until golden, 3-5 minutes.
5. Spread toasted flatbreads with lemon ricotta. Top with cooked Brussels sprouts in an even layer. Sprinkle with Italian cheese blend and half the Parmesan. 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 to taste. Serve with lemon wedges on the side.

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