This easy-to-make Brussels Sprouts and Ricotta Flatbread Pizza features shaved Brussels sprouts, creamy ricotta, mozzarella, shallots, and salty bits of bacon. Seasoned lightly with parmesan cheese, red pepper flakes and a drizzle of lemon juice, this topping combination makes a delicious hearty appetizer or light dinner.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Ingredients
4slicesthick-cut bacondiced
1largeabout 14x5 inches store-bought flatbread, or 2 smaller ones
extra virgin olive oil
4ouncesmozzarella cheese,grated
8ounceswhole-milk ricotta cheese
2 1/2cupsthinly sliced Brussels sprouts,divided
2small shallotsthinly sliced
kosher salt
1/4cupgrated Parmesan
juice of 1/2 lemon
a pinch of crushed red pepper flakesoptional
flaky saltsuch as Maldon (optional)
Instructions
Preheat oven to 450°F.
Fry the bacon in a large saute pan over medium-high heat until cooked but not too crispy (it will crisp up more in the oven). Transfer bacon to a paper towel-lined plate and set aside.
Place faltbread onto an inverted, parchment-lined, large baking sheet (see notes below).
Brush a thin coat of olive oil on the flatbread. Scatter the mozzarella cheese and dollops of the ricotta evenly over top, leaving the edges free. Sprinkle about 2 cups of the shaved Brussels sprouts (reserving 1/2 cup), followed by the shallots and bacon. Drizzle everything with extra virgin olive oil and season the pizza toppings with a pinch of salt.
Bake for 6-8 minutes or until flatbread is golden brown on the edges, the cheese has melted and the toppings have started to slightly crisp. Immediately drizzle all over (including the edges) with a little more olive oil and sprinkle all over (including the edges) with 1/4 cup freshly grated parmesan. Let cool slightly.
Meanwhile, toss the remaining 1/2 cup Brussels Sprinkle with the lemon juice and a pinch of salt. Scatter over the pizza and season with a pinch of red pepper flakes and flaky salt, if using. Slice and enjoy!
Notes
Cook the flatbread pizza on an inverted baking sheet:Simply take a rimmed baking sheet and invert it, then place a sheet of parchment paper on top. Place the flatbread on the parchment-lined baking sheet and add the toppings. The flat surface of the baking sheet works like a charm at allowing all the ingredients to cook quickly.For The Garlic-Butter-Tomato-Pepperoni Topping:Ingredients
1 garlic clove, minced
2 tablespoons very soft butter
1/4 cup parmesan cheese
pinch of kosher salt
1 cup pizza sauce (My favorite is by Mutti – but any pizza or marinara sauce will work).
2 cups shredded mozzarella
pepperoni
basil (optional for garnish)
DirectionsSet oven rack 10 inches below heat source and set broiler to high.In a small bowl, combine the garlic, butter, parmesan and salt. Place flatbread on a baking sheet and spread evenly with butter mixture. Broil for 1 minute or until bread is a little golden and butter has melted. Do not leave under the broiler for much longer or the flatbread might burn!Once you have removed the flatbread from the oven, preheat oven to 425ºF.Spread the pizza sauce evenly over the flatbread, leaving the edges free. Top with mozzarella cheese and pepperoni. Return to preheated oven and bake until cheese has melted and the pepperoni is crispy-brown, about 5 minutes. Cut into slices, garnish with basil, if using, and serve immediately.Brussels Sprouts Flatbread Pizza Recipe adapted from Chef David Nayfeld, via Goop