I don’t eat pizza and/or flatbread often, however, when I do, I’m often compelled to load it with fresh veggies in my attempt to psyche myself into thinking I’m eating halfway healthy. This Brussels Sprouts Flatbread was inspired by the Brussels Sprout and Ricotta Flatbread from the Smith NYC. Their delicious Brussels Sprout Flatbread is made with mozzarella, lemon, onion, Parmesan.
Last month, I felt like recreating this amazing flatbread at home. Since I happen to love Brussels Sprouts, I already had some extra in my refrigerator anyways, so making this recipe was a no-brainer and it turned out simply delicious! Check out the details below.
Brussels Sprout Flatbread
- Finely sliced/shaved Brussels sprouts
- Sliced Red Peppers
- Sliced Onions
- Jalapeño cream cheese
- Plain Cream Cheese
- Olive oil/Butter
- Sea Salt
- Garlic Powder
- Red Pepper flakes
- Parmesan Cheese
What to do
Rinse and slice the onions, red peppers and Brussels Sprouts. To your taste, season the vegetable medley with sea salt, garlic powder, and red pepper flakes. Cook the vegetables with a little butter and/or olive oil on medium heat until they are almost cooked completely. When close to done, set aside. (Note: vegetables will finish cooking in the oven).
Lightly brush both sides of the uncooked Flatbread with oil. Next, spread a thin layer of room temperature Jalapeno Cream Cheese over the Flatbread. Then, take your vegetable medley and spread evenly over the Flatbread. You can put as much of the vegetable medley as you like, as long as the Flatbread is not too heavy. Finally, I like to take spoonfuls of regular cream cheese (in lieu of Ricotta cheese) and randomly place on top and/or mix in with the vegetables.
Place the assembled Flatbread in oven for about 10-15 minutes until flatbread is cook crispy. You can also cook the Flatbread directly on the oven rack for a crispier crust.
Let cool for 1-2 minutes after removing from the oven. Sprinkle with Parmesan Cheese and enjoy!