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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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 tablespoon

Italian Seasoning

¾ ounce

Hot Honey

1 unit


¼ cup

Parmesan Cheese


½ cup

Italian Cheese Blend


Not included in your delivery

Kosher Salt


5 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories760 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber9 g
Protein32 g
Cholesterol60 mg
Sodium1110 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 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. • Turn off heat; remove from pan.


• 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 has melted 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.