Hot Honey Brussels & Ricotta Flatbreads
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Hot Honey Brussels & Ricotta Flatbreads

Hot Honey Brussels & Ricotta Flatbreads

with Parmesan & Italian Cheeses

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.

Tags:
Veggie
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 Time
DifficultyEasy

Ingredients

serving amount

2 unit

Flatbreads

(Contains Wheat, Sesame)

4 ounce

Ricotta Cheese

(Contains Milk)

8 ounce

Brussels Sprouts

1 teaspoon

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

Vegetable Oil

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Nutrition Values

/ 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.

Utensils

Large Pan
Small Bowl
Zester
Baking Sheet

Instructions

Prep Brussels Sprouts
1

• Adjust rack to top position 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. • 4 SERVINGS: Adjust racks to top and middle positions.

Cook Brussels Sprouts
2

• 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.

Mix Ricotta
3

• Meanwhile, zest and quarter lemon. • In a small bowl, combine ricotta, half the lemon zest, remaining Italian Seasoning, and a squeeze of lemon juice to taste. Stir in 1 TBSP olive oil and season with salt and pepper. • 4 SERVINGS: Zest 1 lemon and quarter both. Use ¾ of the lemon zest and 2 TBSP olive oil.

Toast Flatbreads
4

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

Bake Flatbreads
5

• Evenly 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.

Finish & Serve
6

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