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Brussels Sprouts Flatbread

This easy Brussels Sprouts Flatbread only takes 20 minutes to make. Serve as an appetizer or enjoy for lunch or dinner!


  • 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


  • 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.