Did you ever think a flatbread could be better than pizza? This recipe shows you it is.
Slice flatbreads into pieces. Divide between plates and drizzle with hot honey. Sprinkle with Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.
Continue to bake.
Top with a layer of Brussels sprouts. Sprinkle with cheeses.
Remove from pan.
Add brussel sprouts; season with half the Italian seasoning and a pinch of salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat.
Carefully spread toasted flatbreads with lemon ricotta.
Stir in olive oil and season with salt and pepper.
In a small bowl, combine the ricotta, half the lemon zest, Italian Seasoning, and a squeeze of lemon juice to taste.
Place in oven.
Place flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper.
Adjust rack to top position and set temperature in oven to 450 degrees.
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