Forget everything you know about pizza-flatbreads are where it’s at! With a golden, crispy crust that’s a blank canvas for creative toppings, these flatbreads are topped with a creamy herby lemon ricotta, tender shredded Brussels sprouts, a blend of Italian cheeses and a final drizzle of hot honey. The combination of savory, tangy and sweet is absolutely irresistible.
This recipe comes together quickly, making it perfect for a weeknight dinner that feels special. The flatbreads bake up perfectly crisp in the oven while you prep the simple toppings. Whether you’re a fan of Brussels sprouts or just looking for a new way to enjoy flatbread, this dish is sure to become a favorite.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the ends off the Brussels sprouts and thinly shred them using a knife or mandoline.
- In a small bowl, combine the ricotta cheese, lemon zest (from half the lemon), Italian seasoning and a pinch of salt and pepper. Mix well.
- Place the flatbreads on the prepared baking sheet. Spread the ricotta mixture evenly over each flatbread, leaving a small border around the edges.
- Top with the shredded Brussels sprouts, then sprinkle the Italian cheese blend and Parmesan cheese evenly over the top.
- Bake for 10-12 minutes, until the flatbreads are crispy and the cheese is melted and bubbly.
- Remove from the oven and let cool for a minute. Drizzle with hot honey and squeeze a little lemon juice over the top. Slice and serve warm.
Recipe Tips
For extra crispy flatbreads, bake them directly on the oven rack for the last 2 minutes.
If you prefer a milder honey flavor, use regular honey instead of hot honey.
Feel free to add cooked bacon or chicken for a non-vegetarian version.
FAQ
Can I use gluten-free flatbreads?
Yes, gluten-free flatbreads work well in this recipe. Just adjust the baking time as needed.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prep the toppings in advance. Assemble and bake just before serving.
What can I substitute for hot honey?
You can use regular honey mixed with a pinch of red pepper flakes for a similar sweet and spicy kick.
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