Brussels Sprouts Flatbread With Lemon and Pecorino


This savory flatbread with Brussels sprouts comes alive with Pecorino and lemon flavor—perfect for a party!

Overhead View of Brussels Sprouts Flatbread Cut into Pieces with Hands Grabbing Slices
If you've got store-bought pizza dough and a bag of brussels sprouts, you're halfway to zesty, spicy, cheesy nirvana. The best part? Feed a crowd with this flatbread as an appetizer, or cut it into larger pieces to make it a meal. It doesn't get much easier than that. Get the Recipe: Brussels Sprouts Flatbread. Photo: Brie Passano
Hands On Time:
10 mins
Total Time:
35 mins
35 square pieces (serves 10-12)

This seasonal flatbread feeds a crowd, making it perfect for a weeknight holiday party (or any party, really). Store-bought pizza dough saves you time, and the Brussels sprouts cook entirely on the flatbread—so it comes together faster than you think. For even faster prep, use the slicing disk of a food processor to create thin shavings of Brussels sprouts, or buy pre-packed shredded sprouts. Each bite has a kick from the crushed red pepper, and Pecorino provides just the right amount of saltiness. It's just as delicious warm as it is at room temperature, so there's no need to worry about serving it straight from the oven. Pair it with a dry white wine.


  • 10 ounces shredded Brussels sprouts (about 4 cups)

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

  • ¼ cup plus 1 tablespoon olive oil, divided

  • 1 pound prepared pizza dough, at room temperature

  • 4 ounces shredded mozzarella cheese (about 1 cup)

  • 3 ounces grated Pecorino Romano (about ⅔ cup), divided

  • 1 ½ teaspoons lemon zest (from 1 lemon)

  • Flaky salt and crushed red pepper flakes, for serving (optional)


  1. Preheat oven to 450°F with rack in lower third of the oven. In a large bowl, toss Brussels sprouts with salt, several grinds black pepper, and ¼ cup oil.

  2. Brush a baking sheet with remaining 1 tablespoon oil. Place pizza dough onto the baking sheet and stretch until it reaches the edges.

  3. Top dough with the mozzarella and ½ cup Pecorino all the way to the edges. Top with reserved Brussels sprouts.

  4. Bake until dough is golden brown, 22 to 24 minutes. Top with lemon zest, remaining Pecorino, flaky salt, and crushed red pepper flakes, if desired. Cut into 35 pieces and serve warm or at room temperature.

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