Crispy Shaved Brussels Sprouts Flatbread Pizza
Bleu Cheese, Dried Cranberries, Balsamic Syrup
Keep flatbread on hand and you will never be without a crowd-pleasing appetizer. Flatbread pizza is fast and easy to prepare, and it can be topped with any type of cheese and an unlimited creative combination of items from the pantry or the fridge. Today’s fusion of flavors and textures was especially harmonious.
Brussels sprouts are roasted until the edges get crispy and caramelized. Flatbread with covered with a layer of mozzarella, topped with Brussels sprouts and bleu cheese then baked until the cheese is melted and bubbly. Dried cranberries add a layer of sweetness with a pop of color. An artful drizzle of balsamic syrup also brings sweet and subtly sour notes. Crispy shaved Brussels sprouts flatbread pizza joins my “flatbread pizza collection” along with the Croatian Sausage Flatbread Pizza and Potato Arugula Flatbread Pizza. There will definitely be more to come.
Brussels Sprouts Flatbread Pizza Recipe
Preheat oven to 400°F. Spread shaved Brussels sprouts on a rimmed baking sheet. Toss with olive oil, salt and pepper. Roast in a single layer until the edges start to turn brown and crispy.
Lightly brush both sides of flatbread with olive oil. Place on a baking sheet. Top flatbread with a layer of shredded mozzarella then place Brussels sprouts on top of the mozzarella. Dot the Brussels sprouts with small hunks of bleu cheese. Bake for about 6 to 8 minutes until the cheese melts.
Remove flatbread to a cutting board and top with dried cranberries. Drizzle with balsamic syrup. Cut into squares to serve.
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