1/2 cup shredded Parmesan cheese, divided
2 small cloves garlic, minced
1 teaspoon fresh lemon juice
Dash crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 cup thinly sliced Brussels sprouts
1/4 cup thinly sliced red onions
1/2 cup shredded mozzarella cheese
1 large store bought flatbread (individual flatbreads would work too)
Additional Parmesan cheese, for serving, if desired
Lemon wedges, for serving
Preheat oven to 400 degrees F. In a small bowl, stir together the ricotta cheese, 1/4 cup of the Parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper, to taste. Set aside. In a small skillet, heat the olive oil over medium high heat. Add the sliced Brussels sprouts and sliced red onion. Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside. Place the flatbread on a large baking sheet. Spread the ricotta cheese mixture evenly over the flatbread with a spatula. Top evenly with shredded mozzarella cheese, remaining Parmesan cheese, Brussels sprouts, and onions. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown. Remove from the oven and squeeze a little fresh lemon juice over the top. Sprinkle with extra Parmesan cheese, if desired. Cut into slices and serve immediately.