Sautéed Brussels sprouts, nestled on a bed of ricotta cheese with a honey drizzle: what's not to love about this Brussels Sprouts Flatbread recipe? It makes an easy weeknight meal or a satisfying snack.
This non-traditional Brussels Sprouts recipe is a family favorite. As much as we love Roasted Brussels Sprouts by themselves, using them as a pizza topping is a game changer. Just like our Pierogi Pizza and Balsamic Fig Flatbread, this flavor-packed vegetarian pizza recipe is so satisfying, you'll want to make it for dinner once a week.
Hint: To save time, use a store bought flatbread crust.
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Ingredients
- FLATBREAD or PIZZA CRUST: we used rectangular store bought flatbread
- RICOTTA CHEESE: part-skim ricotta cheese or whole milk ricotta cheese
- BRUSSELS SPROUTS: chopped fresh Brussels sprouts, or shaved Brussels sprouts. You can also use leftover Roasted Brussels Sprouts
- OLIVE OIL: use the best extra virgin olive oil you can afford
- LEMON: fresh squeezed lemon juice
- HONEY: use local honey if you can
- GARLIC POWDER: garlic powder spice
- SALT: sea salt or kosher salt, to taste
- PEPPER: freshly ground black pepper, to taste
- CRUSHED RED PEPPER: dried crushed red pepper (optional)
- CHILI OIL: (optional) to add some spice
*see recipe card for quantities.
Instructions
- Preheat oven to 400°F.
- Make Ricotta Cheese Base: In a medium mixing bowl, add ricotta cheese, crushed red pepper, garlic powder, salt and juice from ½ of the lemon. Set aside.
- Sauté Brussels Sprouts: Heat olive oil in medium sauté pan. Add sprouts and cook over high for 3-4 minutes.
- Spread Ricotta: Spread ricotta mixture over flatbread, spreading to the edges.
- Add Brussels Sprouts: Top with Brussels sprouts to cover cheese.
- Bake: Place flatbread directly on oven rack and cook for 6-7 minutes (or until flatbread is crispy).
- Cool: Carefully remove from oven and place on a serving platter.
- Drizzle: Drizzle honey over top, cut and serve.
🔪 Top tip
For a perfectly crispy crust, bake the Brussels Sprouts Flatbread directly on the oven rack.
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Variations
- Spicy: For an added kick, drizzle with some chili oil or sprinkle with red pepper flakes
- Meat lovers: add some crispy bacon pieces or grilled chicken
- Super veggie: add sautéed red onions, mushrooms, or sweet potatoes
- Glaze: substitute balsamic glaze for honey for deep flavor.
🥬 More Brussels Sprouts Recipes
Storage
- Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F oven (directly on the rack) for just a few minutes. It will crisp up the crust.
FAQ
Brussels sprouts flatbread is a savory dish made with a crispy flatbread base topped with roasted Brussels sprouts, cheese, and various seasonings. It can also include additional toppings like garlic, onions, honey, or balsamic glaze for extra flavor.
Yes, you can use frozen Brussels sprouts, but we recommend fresh ones for the better texture and flavor. If using frozen, be sure to thaw and drain them thoroughly before roasting to avoid excess moisture.
Of course! Try our homemade pizza dough or use store-bought pizza dough. We used store bought flatbreads for these photos.
We like a simple, creamy base of ricotta cheese to balance the slightly bitter flavor of Brussels sprouts. You can also sprinkle goat cheese, mozzarella, or parmesan on top.
For a perfectly crispy crust, bake the Brussels Sprouts Flatbread directly on the oven rack. You can also use a pizza stone or a perforated pizza pan.
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Brussels Sprouts Flatbread recipe
Sautéed Brussels sprouts, nestled on a bed of ricotta cheese with a honey drizzle: what's not to love about Brussels Sprouts Flatbread?
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
- 1 flatbread of your choice (we used store bought rectangular flatbread)
- 14 ounces part-skim ricotta cheese
- 2 C Brussels sprouts, shaved
- 2 tbsp olive oil
- 1 lemon
- ¼ C honey
- 1 tsp crushed red pepper
- ½ tsp garlic powder
- salt and pepper
- chili oil (optional) to taste*
Instructions
- Preheat oven to 400°.
- In a medium mixing bowl, add ricotta cheese, crushed red pepper, garlic powder, salt and juice from ½ of the lemon.
- Set aside. Heat olive oil in medium sauté pan. Add sprouts and cook over high for 3-4 minutes.
- Spread ricotta mixture over flatbread, spreading to the edges.
- Top with Brussels sprouts to cover cheese.
- Place flatbread directly on oven rack and cook for 6-7 minutes (or until flatbread is crispy).
- Carefully remove from oven and place on a serving platter.
- Drizzle honey over top, cut and serve.
*(For an added kick, drizzle some chili oil over as well).
Notes
- This recipe can be altered based on the size of the flatbread you use.
- For a perfectly crisp crust, bake directly on the oven rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: appetizer
Nutrition
- Serving Size: ⅓ flatbread
- Calories: 468
- Sugar: 26.4 g
- Sodium: 1073.8 mg
- Fat: 21.8 g
- Carbohydrates: 52.3 g
- Protein: 20.3 g
- Cholesterol: 41.1 mg
Valerie says
OMG!!! I love brussel sprouts and always looking for a new recipe. I will definitely try this recipe; however, will also try with Naan bread, sprinkled with Za'atar, cream cheese and the rest of the ingredients. Thank you look so yummy!!!
Jackie says
This recipe is on repeat at our house. Everyone loves the combination of fresh Brussels sprouts, cheese, and especially that drizzle of honey. And it's so easy!