Hot Honey Brussels & Ricotta Flatbreads

Name: Hot Honey Brussels & Ricotta Flatbreads with Parmesan & Italian Cheeses
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Flatbreads; 4 ounce Ricotta Cheese; 8 ounce Brussels Sprouts; 1 tablespoon Italian Seasoning; ¾ ounce Hot Honey; 1 unit Lemon; ¼ cup Parmesan Cheese; ½ cup Italian Cheese Blend; Salt; Pepper; 5 teaspoon Olive Oil; 2 teaspoon Cooking Oil

with Parmesan & Italian Cheeses

Recipe Development TeamPublished on June 13, 2022

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In our humble opinion, flatbreads > pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with herby lemony ricotta, tender shredded Brussels sprouts, cheese, lemon zest, and a drizzle of hot honey. Can your ’za do that?! Yeah, we didn’t think so.

Tags:

Veggie

•Climate Superstar

Allergens:

Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Flatbreads

(Contains: Wheat, Sesame)

4 ounce

Ricotta Cheese

(Contains: Milk)

8 ounce

Brussels Sprouts

1 tablespoon

Italian Seasoning

¾ ounce

Hot Honey

1 unit

Lemon

¼ cup

Parmesan Cheese

(Contains: Milk)

½ cup

Italian Cheese Blend

(Contains: Milk)

Not included in your delivery

Salt

Pepper

5 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories760 kcal

Fat40 g

Saturated Fat16 g

Carbohydrate82 g

Sugar19 g

Dietary Fiber9 g

Protein27 g

Cholesterol65 mg

Sodium1130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

•Zester

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts; season with 1⁄2 tsp Italian Seasoning (1 tsp for 4 servings) and a pinch of salt and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.

• While Brussels sprouts cook, zest and quarter lemon. • In a small bowl, combine half the lemon zest, 1⁄2 cup ricotta (save any remaining for another use), 1⁄2 tsp Italian Seasoning (be sure to measure—we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use 3⁄4 of the lemon zest, 1 cup ricotta, and 1 tsp Italian Seasoning.) Stir in 1 TBSP olive oil (2 TBSP for 4) and season with salt and pepper.

• Place flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper. • Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through baking.)

• Carefully spread toasted flatbreads with lemon ricotta. Top with Brussels sprouts in an even layer. Sprinkle with Italian cheese blend and half the Parmesan (save the rest for serving). • Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.

• Cut flatbreads into pieces. • Divide between plates and drizzle with hot honey. Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.