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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11 thoughts on “Crispy Shaved Brussels Sprouts Flatbread Pizza”
Where do you source your pre-made flatbread? I have not found it at any of my local markets or specialty stores. I live in the San Pedro.
Hi Susan – Trader Joe’s. They carry Clay Oven Baked Lavash Bread. Traditional and Whole Wheat too. Love it!
Oh how I do love this combination of flavors on flatbread. I’m usually never without some in the freezer, and I’ll have to try your idea next time. As always, your photography is beautiful, Lori.
Thanks Linda – this Brussels sprouts flavor combo rocked. I’m keeping flatbread in the freezer now too.
Thanks for the photography compliment 🙂
Love your recent post of parsnip puree. I usually roast them or use in my chicken soup, but puree sounds wonderful…especially paired with grilled meats.
I love burrata with roasted broccoli and now I wonder why I ve never tried it with Brussels sprouts. This pizza sounds fantastic! The lemon zest is perfect with the toppings.