Hot Honey Brussels & Ricotta Flatbreads

Name: Hot Honey Brussels & Ricotta Flatbreads with Mike's Hot Honey®, Parmesan & Italian Cheeses
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Brussels Sprouts; 1 tablespoon Italian Seasoning; 1 unit Lemon; 4 ounce Ricotta Cheese; 2 unit Flatbreads; ½ ounce Mike’s Hot Honey®; ½ cup Italian Cheese Blend; 3 tablespoon Parmesan Cheese; Salt; Pepper; 2 teaspoon Cooking Oil; 5 teaspoon Olive Oil

with Mike's Hot Honey®, Parmesan & Italian Cheeses

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In our humble opinion, flatbreads are a level above pizza! We know that may sound crazy, but stick with us. The golden crust is a blank canvas, not beholden to simply marinara and mozz! In fact, ours is topped with herby lemony ricotta, shredded Brussels sprouts, melty cheeses, lemon zest, and a drizzle of hot honey. Can your ’za do that?! Yeah, we didn’t think so.

Tags:

Veggie

Allergens:

Milk

•Sesame

•Wheat

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

8 ounce

Brussels Sprouts

1 tablespoon

Italian Seasoning

1 unit

Lemon

4 ounce

Ricotta Cheese

(Contains: Milk)

2 unit

Flatbreads

(Contains: Sesame, Wheat)

½ ounce

Mike’s Hot Honey®

½ cup

Italian Cheese Blend

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

5 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories720 kcal

Fat40 g

Saturated Fat15 g

Carbohydrate73 g

Sugar15 g

Dietary Fiber7 g

Protein27 g

Cholesterol65 mg

Sodium1080 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

PDF

• 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 ricotta, half the lemon zest, 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 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 Mike’s Hot Honey®. Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.