We were promised a future of flying cars, jetpacks, and warp speed. Instead, the 21st century looks to be the century of creative and new toppings on pizzas. We, for one, are not complaining. Here, thinly sliced Brussels sprouts and that salty king of the ham, prosciutto, get the honors, cumulating in a ricotta pizza of dreams. With a drizzle of honey on top, this pizza has us thinking the future has never looked so bright.
Trim bottoms off Brussels sprouts and thinly slice.
Halve and peel shallot. Slice halves into thin strips.
Combine ricotta, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
Once oven reaches temperature, place flatbreads directly on oven rack and toast in hot oven until lightly browned, 6-8 minutes.
Roast the Brussels Sprouts
Toss Brussels sprouts on prepared baking sheet with 1 tsp. olive oil and a pinch of pepper.
Spread into a single layer and roast until tender, 7-9 minutes.
Transfer Brussels sprouts to a plate. Reserve baking sheet; no need to change foil.
While Brussels sprouts roast, cook shallot.
Sauté the Shallot
Place a medium non-stick pan over medium heat.
Add 1 tsp. olive oil and shallot to hot pan. Stir occasionally until soft and translucent, 4-5 minutes.
Remove from burner.
Assemble and Bake the Pizzas
Place flatbreads on a clean work surface. Spread ricotta mixture evenly on flatbreads. Top with shallot and Brussels sprouts.
Place flatbreads directly on oven rack, with reserved baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Tear prosciutto into bite-sized pieces and place on cooked pizzas.
Finish the Dish
Plate dish as pictured on front of card, garnishing pizzas with Parmesan and honey. Bon appétit!