Crispy Flatbreads with Hot Honey Brussels Sprouts and Lemon Ricotta

Forget everything you know about pizza-flatbreads are the new canvas for creative toppings. With a perfectly crispy crust, they’re ideal for piling on flavorful ingredients without the heaviness of traditional dough. This recipe features a creamy lemon ricotta base, tender shredded Brussels sprouts, a blend of Italian cheeses and a finishing drizzle of hot honey for a sweet-spicy kick.

It’s a simple, satisfying meal that comes together in just 30 minutes. The combination of tangy ricotta, nutty Parmesan and the slight bitterness of Brussels sprouts is balanced beautifully by the honey’s heat. Whether you’re looking for a quick weeknight dinner or an impressive appetizer, these flatbreads deliver big flavor with minimal effort.

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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 Mike’s Hot Honey®View 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 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 tsp Italian seasoning, salt and pepper. Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from pan and set aside.
3. While Brussels sprouts cook, zest and quarter the lemon. In a small bowl, combine half the lemon zest, ½ cup ricotta, ½ tsp Italian seasoning and a squeeze of lemon juice. Stir in 1 TBSP olive oil 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.
5. Carefully spread toasted flatbreads with lemon ricotta mixture. Top with a layer of cooked Brussels sprouts. 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread like naan, pita or pre-made pizza crust will work. Adjust baking time as needed.

How do I store leftovers?

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

Can I make this vegan?

Substitute ricotta with a plant-based version, use vegan cheese blends and replace hot honey with agave mixed with chili flakes.