Hot Honey Brussels & Ricotta Flatbreads
with Parmesan & Italian Cheeses
- Wheat
- Sesame
- Milk
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.
Ingredients
2 unit
Flatbreads
(Contains: Wheat, Sesame)
4 ounce
Ricotta Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 tablespoon
Italian Seasoning
¾ ounce
Mike’s 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
Utensils
Cooking Steps
• 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 ½ 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, ½ cup ricotta (save any remaining for another use), ½ tsp Italian Seasoning (be sure to measure— we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use ¾ 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 a layer of Brussels sprouts. Sprinkle with Italian cheese 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the unique blend of flavors, with the hot honey adding a perfect sweet-spicy kick to complement the Brussels sprouts 🍯.
- Ease of prep: Customers found this recipe quick and easy to make, with shredding Brussels sprouts being the most time-consuming step.
- Suggestions: Consider adding protein like chicken or bacon; some found extra hot honey, garlic, or balsamic glaze enhanced the flavor.
- Portions: Several mentioned this felt light for dinner; some treated it as an appetizer or added a side dish.
- Texture: A few wished for crispier Brussels sprouts; try roasting them first for added crunch.
Reviews from our home cooks
Normally I am not a fan of flatbreads but I took a chance on this recipe and it completely won me over. The thinly sliced and sauteed brussels were fresh and light. Ricotta added a delicious creamy texture. And the hot honey was the perfect kick of sweet and heat. Really loved this and it was very easy to make.
I hate brussels sprouts, but this recipe was so good that I could not recognize them as brussels sprouts. The ricotta and other cheeses really made it tasty. It was the perfect blend of chewy and crunchy. The hot honey was a great contrast.
Holy cow! I don't hate brussel sprouts, but I rarely seek them out. For the millions like me, try this recipe! The ricotta mix was delicious, but what really made for an extraordinary flavor was the hot honey and lemon zest over the brussels.
I added prosciutto and a bit of fresh mozzarella and it was delicious with just a small drizzle of the hot honey. I also added a bit more italian seasoning to the ricotta. The prosciutto made this flatbread excellent...would be great if you added this to the recipe
We ditched the lemon zest and did the whole lemon's worth of juice, saved some italian seasoning to put onto the cheese on top, used all of the cheese before placing it in the oven one last time. The hot honey we drizzled and brushed on the flatbread before putting down the ricotta cheese sauce on the flatbread so that it would be less messy and get more of the hot honey taste evenly distributed. We also made a chipotle ranch for dipping purposes. Was all very delicious.
This was our first time getting a flatbread dish. Our family really enjoyed the ricotta "sauce". We love Brussels sprouts so that was a great way to get brussels sprouts into our meal. We added the chicken sausage which was a nice touch. This made for a very filling meal for our family.
Hot honey was Delish! Thinking about going on Mike's hot honey website to order more! The lemon ricotta was so so good and went well with the brussel sprouts! Flatbread crisped up nicely in toaster oven!
I always seek out the ricotta flat bread pizzas. Interchangeable with broccoli or other veggies. The combo is so good. The hot honey finish really takes it to next level.
I like flatbread and the shaved Brussels sprouts. The ricotta didn't sit well with me and while the hot honey gave it a little flavor, it needed garlic or something else to give it a little kick. Overall, it's still a good, simple meal. I would add garlic and something protein, like chickpeas or pepitas.
I love the flatbreads you use, but aside from that this dish was a bust. Ricotta is not a good replacement for a nice white sauce as it didn't hold on there great. There were too many brussels provided for the meal which lead to it tasting like a bitter salad and not a flatbread. Hot honey was interesting, but really did not cover up the bitterness and made the whole thing too overly sweet. Edible but would not repeat.
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