I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Brussels Sprout & Bacon Flatbread
...in your mind.
Brussels Sprout & Bacon Flatbread

Brussels Sprout & Bacon Flatbread


  • 2 bacon strips, sliced widthwise
  • 3-4 whole brussels sprouts, sliced thin
  • 1/3 cup ricotta cheese
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon each Kosher salt and fresh ground pepper
  • 1 clove garlic, minced
  • 1 pita bread
  • Pinch red pepper flakes
  • 1/4 cup shredded Monterey Jack Cheese
  • 1/2 cup fresh baby arugula


  1. Preheat oven 425 degrees
  2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about 1/2 tablespoon of grease in the pan discarding the rest and add Brussels sprouts - cook about 6-7 minutes and set aside
  3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
  4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
  5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
  6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
  7. Remove flatbread, top with arugula and serve.