Brussels Sprout & Bacon Flatbread

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

1. Preheat oven 425 degrees
2. 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
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.

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