Crispy Flatbreads with Hot Honey Brussels Sprouts and Ricotta

Forget everything you know about pizza. These flatbreads are a crispy, golden canvas for a medley of flavors: creamy herby ricotta, tender shredded Brussels sprouts, melted Italian cheeses and a final drizzle of hot honey. The combination of savory, tangy and sweet-spicy is simply irresistible.

Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or a fun weekend lunch. The Brussels sprouts get a quick sauté until bright green and tender, then piled onto toasted flatbreads with cheese and baked until bubbly. A sprinkle of lemon zest and a drizzle of hot honey tie it all together.

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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. Preheat oven to 450°F with a rack in the top position (and middle position for 4 servings). Wash and dry produce. Trim and halve Brussels sprouts lengthwise, then 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. Remove from heat.
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 to taste. 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 the 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 through.)
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 the 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 remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use pre-shredded Brussels sprouts?

Yes, pre-shredded Brussels sprouts work well and save prep time. Just sauté them as directed.

What can I use instead of flatbreads?

You can substitute with naan, pita bread or even pre-baked pizza crusts. Adjust toasting 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.