Categories: Pizza/flatbread
Ingredients
- 3 oz. Brussels Sprouts
- 1 Shallot
- 4 oz. Ricotta
- 2 Naan Flatbreads
- 3 oz. Prosciutto
- 1/2 oz. Grated Parmesan Cheese
- 1 oz. Honey
Directions
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Preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray.
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Trim bottoms off Brussels sprouts and thinly slice. Halve and peel shallot. Slice halves into thin strips. Combine ricotta, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Once oven reaches temperature, place flatbreads directly on oven rack and toast until warm, 3-4 minutes.
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Toss Brussels sprouts on prepared baking sheet with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until tender, 7-9 minutes. Transfer Brussels sprouts to a plate. Reserve baking sheet; no need to change foil. While Brussels sprouts roast, crisp prosciutto.
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Return pan used to crisp prosciutto to medium heat. Add 1 tsp. olive oil and shallot to hot pan. Stir occasionally until soft and translucent, 4-5 minutes. Remove from burner.
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Spread ricotta mixture evenly on flatbreads. Top with shallot and Brussels sprouts. Place directly on oven rack with baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-8 minutes. Crumble prosciutto into bite-sized pieces and place on flatbreads.
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Plate dish as pictured on front of card, garnishing pizzas with Parmesan and honey. Bon appétit!