If you're a Brussels sprouts hater, there's a very good chance this could change your mind.
INGREDIENTS
- 2 bacon strips, sliced widthwise
- 3-4 whole brussels sprouts, sliced thin
- ⅓ cup ricotta cheese
- 1 teaspoon extra virgin olive oil
- ½ teaspoon each Kosher salt and fresh ground pepper
- 1 clove garlic, minced
- 1 pita bread
- Pinch red pepper flakes
- ¼ cup shredded Monterey Jack Cheese
- ½ cup fresh baby arugula
DIRECTIONS
- Preheat oven 425 degrees
- Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts - cook about 6-7 minutes and set aside
- In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
- Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
- Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
- While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
- Remove flatbread, top with arugula and serve.
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