Brussels Sprouts Flatbread
Recipe from Two Peas and Their Pod
This easy Brussels Sprouts Flatbread only takes 20 minutes to make. Serve as an appetizer or enjoy for lunch or dinner!
Ingredients
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded Parmesan cheese divided
- 2 small cloves garlic minced
- 1 teaspoon fresh lemon juice
- Dash crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 cup thinly sliced Brussels sprouts
- 1/4 cup thinly sliced red onions
- 1/2 cup shredded mozzarella cheese
- 1 large store bought flatbread individual flatbreads would work too
- Additional Parmesan cheese for serving, if desired
- Lemon wedges for serving
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, stir together the ricotta cheese, 1/4 cup of the Parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper, to taste. Set aside.
- In a small skillet, heat the olive oil over medium high heat. Add the sliced Brussels sprouts and sliced red onion. Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
- Place the flatbread on a large baking sheet. Spread the ricotta cheese mixture evenly over the flatbread with a spatula. Top evenly with shredded mozzarella cheese, remaining Parmesan cheese, Brussels sprouts, and onions.
- Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown. Remove from the oven and squeeze a little fresh lemon juice over the top. Sprinkle with extra Parmesan cheese, if desired. Cut into slices and serve immediately.