HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Honey Brussels & Ricotta Flatbreads
Hot Honey Brussels & Ricotta Flatbreads

Hot Honey Brussels & Ricotta Flatbreads

with Parmesan & Italian Cheeses

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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, Italian cheese, Parmesan, lemon zest, and a drizzle of hot honey. Can your ’za do that?! Yeah, we didn’t think so.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



4 ounce

Ricotta Cheese


8 ounce

Brussels Sprouts

1 teaspoon

Italian Seasoning

¾ ounce

Mike’s Hot Honey®

1 unit


¼ cup

Parmesan Cheese


½ cup

Italian Cheese Blend


Not included in your delivery



5 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber9 g
Protein32 g
Cholesterol60 mg
Sodium970 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all 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 half the Italian Seasoning (you’ll use the rest in the next step) and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and softened, 5-7 minutes. • Remove from pan.


• While Brussels sprouts cook, zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). • In a small bowl, combine ricotta, half the lemon zest (use ¾ of the lemon zest for 4), remaining Italian Seasoning, and a squeeze of lemon juice to taste. 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 has melted and flatbreads are crispy, 4-6 minutes.


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