Name: Recipe "Brussels Sprouts Flatbread"
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 0.5 cup whole milk ricotta cheese; 0.5 cup shredded Parmesan cheese (divided); 2 cloves garlic (minced); 1 tsp fresh lemon juice; 1 dash crushed red pepper flakes; kosher salt and freshly ground black pepper; 1 tbsp olive oil; 1 cup Brussels sprouts (thinly sliced); 0.25 cup red onions (thinly sliced); 0.5 cup shredded mozzarella cheese; 1 large store bought flatbread; Parmesan cheese (for serving, if desired); lemon wedges (for serving)

Another reason to love Brussels Sprouts: Brown Butter Brussels Sprouts Pasta with Hazelnuts, Sautéed Brussels Sprouts with Lemon & Parmesan, Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary, or Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts.

What Makes Brussels Sprouts Flatbread So Good

What makes Brussels Sprouts Flatbread so good? It’s the contrast between the rich, creamy ricotta base and the tender yet slightly crispy Brussels sprouts. Plus, it all comes together in under 20 minutes, yes, really.

Why You’ll Love This Easy Brussels Sprouts Flatbread

Ready in just 20 minutes, perfect for a quick weeknight dinner.
The creamy ricotta and Parmesan base pairs beautifully with savory Brussels sprouts.
Uses simple ingredients you can keep on hand for last-minute meals.

Key Ingredients for Brussels Sprouts Flatbread

Whole milk ricotta cheese: Provides a creamy, rich base. For a lighter option, use part-skim, but whole milk gives the best texture.
Brussels sprouts: Choose firm, bright green sprouts. Slice them thinly so they cook quickly and get nicely browned.
Store-bought flatbread: Saves time. Look for a sturdy flatbread like naan or lavash that won’t get soggy.

Kitchen Tools for This Flatbread

Small skillet for sautéing Brussels sprouts
Large baking sheet
Spatula for spreading ricotta mixture

Tips for the Best 20 Minute Flatbread

To get the crispiest flatbread, make sure your oven is fully preheated to 400°F. Don’t overload the flatbread with toppings; a thin, even layer helps everything cook evenly. Slice the Brussels sprouts uniformly so they soften in the same time. If you prefer extra crunch, add the sprouts halfway through baking instead of at the start.

Brussels Sprouts Flatbread Variations to Try

This recipe is easy to customize. Add crispy bacon or pancetta for a smoky, savory twist. Swap the ricotta for goat cheese for a tangier flavor. For a gluten-free version, use a cauliflower crust or gluten-free flatbread. Want more heat? Top with sliced jalapeños or a drizzle of hot honey after baking.

What to Serve with Brussels Sprouts Flatbread

Serve this flatbread as a main dish with a simple side salad dressed with lemon vinaigrette, it brightens up the richness. It also works great as an appetizer for a party; cut into smaller pieces and serve with extra lemon wedges. Pair it with a bowl of tomato soup for a cozy meal.

How to Store Leftover Brussels Sprouts Flatbread

Store any leftovers in an airtight container in the fridge for up to 3 days. The flatbread may soften slightly, but it will still taste great.

Can You Freeze This Flatbread?

You can freeze the baked flatbread. Let it cool completely, then wrap tightly in foil and place in a freezer bag. Freeze for up to 2 months. To serve, thaw in the fridge and reheat in a 400°F oven until crisp.

Best Ways to Reheat Brussels Sprouts Flatbread

To restore crispness, reheat leftovers in a 400°F oven for 5-7 minutes. An air fryer works well too, just 3-4 minutes at 350°F. Avoid the microwave, which will make the flatbread soggy.

Brussels Sprouts Flatbread FAQs

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them dry first to remove excess moisture. Then cook as directed to avoid a soggy flatbread.

Can I make this flatbread gluten-free?

Absolutely. Use a gluten-free flatbread or a cauliflower crust. Adjust baking time as needed since gluten-free crusts may cook faster or slower.

Can I add meat to this recipe?

Sure. Cooked bacon, pancetta, or shredded chicken work well. Add them before baking for a heartier meal.

How do I prevent the flatbread from getting soggy?

Don’t overload with toppings; spread the ricotta in a thin layer. Pre-cooking the Brussels sprouts removes moisture, and baking on a preheated sheet can also help.

Recipe

Brussels Sprouts Flatbread

This easy Brussels Sprouts Flatbread only takes 20 minutes to make. Serve as an appetizer or enjoy for lunch or dinner!

easyVegetarian

10 min

Prep Time

10 min

Cook Time

20 min

Total Time

Servings

Dinner

Course

American

Cuisine

325 kcal

Calories

Ingredients

Servings

0.5 cup whole milk ricotta cheese
0.5 cup shredded Parmesan cheese, divided
2 cloves garlic, minced
1 tsp fresh lemon juice
1 dash crushed red pepper flakes
kosher salt and freshly ground black pepper
1 tbsp olive oil

1 cup Brussels sprouts, thinly sliced
0.25 cup red onions, thinly sliced
0.5 cup shredded mozzarella cheese
1 large store bought flatbread
Parmesan cheese, for serving, if desired
lemon wedges, for serving

Instructions

1
Preheat oven to 400 degrees F.
2
In a small bowl, stir together the ricotta cheese, ¼ cup of the Parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper, to taste. Set aside.
3
In a small skillet, heat the olive oil over medium high heat. Add the sliced Brussels sprouts and sliced red onion. Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.

4
Place the flatbread on a large baking sheet. Spread the ricotta cheese mixture evenly over the flatbread with a spatula. Top evenly with shredded mozzarella cheese, remaining Parmesan cheese, Brussels sprouts, and onions.
5
Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown. Remove from the oven and squeeze a little fresh lemon juice over the top. Sprinkle with extra Parmesan cheese, if desired. Cut into slices and serve immediately.

Nutrition (per serving)

325kcal

Calorie breakdown

Protein27%88 kcal

Fat59%194 kcal

Carbohydrates14%46 kcal

How this was calculated — 11 of 13 ingredients matched

whole milk ricotta cheeseCheese, ricotta, whole milk188 kcal

shredded Parmesan cheeseCheese, parmesan, hard470 kcal

garlicGarlic, raw15 kcal

fresh lemon juiceLemon juice, raw1 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

olive oilOil, corn, peanut, and olive133 kcal

Brussels sproutsBrussels sprouts, raw103 kcal

red onionsOnions, red, raw26 kcal

shredded mozzarella cheeseCheese, mozzarella, whole milk359 kcal

Parmesan cheeseCheese, parmesan, hard4 kcal

lemon wedgesLemon peel, raw0 kcal

Serving size ≈ 173 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: appetizer, easy, main dish, nutFree, Oven Baked, quick, vegetarian

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