1 pre-made flatbread (store-bought or homemade)

2 cups Brussels sprouts, trimmed and thinly sliced

1 tablespoon olive oil

1 tablespoon pure maple syrup

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup ricotta cheese

1/3 cup walnuts, chopped

1/4 cup crumbled feta cheese

Fresh thyme leaves, for garnish

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Preheat the oven to 425°F (220°C).
In a bowl, toss the sliced Brussels sprouts with olive oil, maple syrup, garlic powder, salt, and black pepper until evenly coated.
Spread the Brussels sprout mixture evenly over the flatbread and place it on a baking sheet.
Bake for 12–15 minutes, until the sprouts are tender and slightly caramelized around the edges.
In a small bowl, season the ricotta cheese with a pinch of salt and pepper.
Spread the seasoned ricotta over the warm Brussels sprouts, then sprinkle with chopped walnuts and crumbled feta.
Return to the oven for 5 minutes to warm the cheese and slightly toast the nuts.
Garnish with fresh thyme leaves, slice, and serve warm.

Use naan, pita, or thin pizza crust as a sturdy base for crispiness.

Drizzle with balsamic glaze or extra maple syrup before serving for added flavor.

Caramelized onions or roasted garlic make great additions for more depth.

Swap feta for blue cheese or goat cheese for a bolder taste.

Use vegan ricotta and skip feta for a dairy-free version.

Reheat leftovers in a 375°F oven for 5–7 minutes to keep the crust crispy.