Hot Honey Brussels and Lemon Ricotta Flatbread *

 8 oz fresh brussel sprouts, Trimmed, halved and thinly sliced

1 Tbsp italian seasoning

1 lemon, zested and quartered

4 oz ricotta cheese

2 flatbreads, approx 8x6 inches each

3/4 oz Hot honey

1/2 cup italian cheese blend, shredded

1/4 cup parmesan cheese

EVOO

Salt and Pepper, to taste

Preheat oven to 450.  Heat a large drizzle of oil in large pan over medium heat.  Add brussels sprouts, season with 1/2 tsp italian seasoning and a pinch of salt and pepper.  Cook, stirring occasionally until bright green and softened, about 5-7 minutes.  Remove from heat.  In a small bowl, combine half the lemon zest, ricotta, 1/2 tsp italian seasoning, and juice of one quarter of the lemon.  Stir in 1 Tbsp oil and season with salt and pepper.  Place flatbreads on a baking sheet.  Brush each flatbread with a drizzle of olive oil and season with small pinch of salt and pepper.  Bake in oven 3-5 minutes.  Carefully spread toasted flatbreads with lemon ricotta.  Top with brussels sprouts in an even layer.  Sprinkle with italian cheese blend and half the parmesan.  Bake until cheese melts and flatbreads are crispy, about 4-6 minutes.  Cut flatbreads into pieces.  Drizzle with hot honey.  Sprinkle with remaining parmesan and remaining lemon zest to taste.  Serve with remaining lemon wedges on the side.

Serves 2