Brussels & Lemon Ricotta Flatbread
Trim 8 oz Brussels sprouts & slice using the Simple Slicer.
1
Zest & quarter lemon.
2
Mix 4 oz ricotta cheese with half of lemon zest, 1/2 tsp Italian seasoning, salt & pepper.
3
Add squeeze of lemon juice & 1 tbsp EVOO. Mix together.
Preheat oven to 450°.
4
Heat drizzle of oil over medium-high heat.
5
Brush flatbread with oil.
6
Add Brussels, 1/2 tsp Italian seasoning, salt & pepper to skillet.
7
Bake flatbreads 3-5 minutes.
8
Top flatbread with ricotta, Brussels, Italian cheese & Parmesan cheese.
9
Bake another 4-6 minutes.
10
Cut with pizza cutter.
11
Drizzle with hot honey.
12
Sprinkle with more Parmesan cheese.
13
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