I buy pizza dough from my local pizza shop; it makes flatbread recipes quick, fun, and easy! Even if your local pizza restaurant doesn’t sell dough, you can easily find it in stores thse days. Trader Joe’s carries fresh raw pizza dough, or check your grocer’s freezer section for frozen raw dough.
For this version, I used fresh Brussels sprouts, shallots, and pecorino cheese. This Brussels sprout parmesan flatbread recipe is perfect for a classy dinner party or a quick-fix casual lunch; it comes together quickly and is absolutely delicious!
Brussels Sprout-Parmesan Flatbread Recipe
A vegetarian pizza full of crispy, hearty goodness.
By Karen Biton-Cohen
olive oil: 1 tablespoon, plus more for drizzling
butter: 1 tablespoon
shallots: 3 large, thinly sliced
Brussels sprouts: ½ pound, leaves removed
garlic cloves: 3, minced
salt: 1 teaspoon
freshly cracked black pepper: ½ teaspoon
prepared pizza dough: 1
pecorino romano cheese: ½ cup, grated
Step 1: Preheat the oven to 450 degrees. Heat the olive oil and butter in a large pan over a medium flame. Add the sliced shallots and sauté until soft and fragrant, about 7 minutes.
Step 2: Add the Brussels sprouts leaves and minced garlic. Sauté until tender, about 5 minutes. Season with salt and pepper.
Step 3: Lay out the prepared pizza dough onto a pizza stone or baking sheet and drizzle lightly with olive oil. Sprinkle half of the pecorino (¼ cup) over the top, and then the Brussels sprout--shallot mixture, and then the rest of the cheese. Bake in your preheated oven for about 10 minutes or until cheese is melted and the Brussels are golden and crispy.