Step 1

• Adjust rack to top position (top andmiddle positions for 4 servings) andpreheat oven to 450 degrees. Washand dry produce.• Trim and halve Brussels sproutslengthwise. Lay flat and thinly slicecrosswise into shreds.

Step 2

• Heat a large drizzle of oil in a largepan over medium-high heat. AddBrussels sprouts; season with ½ tspItalian Seasoning (1 tsp for 4 servings)and a pinch of salt and pepper.(You’ll use more Italian Seasoningin the next step.) Cook, stirringoccasionally, until bright green andsoftened, 5-7 minutes.• Remove from heat.

Step 3

• While Brussels sprouts cook, zest andquarter lemon.• In a small bowl, combine half thelemon zest, ½ cup ricotta (save anyremaining for another use), ½ tspItalian Seasoning (be sure to measure—we sent more), and a squeeze oflemon juice to taste. (For 4 servings, use¾ of the lemon zest, 1 cup ricotta, and1 tsp Italian Seasoning.) Stir in 1 TBSPolive oil (2 TBSP for and season withsalt and pepper.

Step 4

• Place flatbreads on a baking sheet.Brush or rub each with a drizzleof olive oil and season with saltand pepper.• Toast on top rack until golden brown,3-5 minutes. (For 4 servings, divideflatbreads between 2 baking sheets;toast on top and middle racks,swapping rack positions halfwaythrough baking.)

Step 5

• Carefully spread toasted flatbreadswith lemon ricotta. Top with a layerof Brussels sprouts. Sprinkle withItalian cheese and half the Parmesan(save the rest for serving).• Bake on top rack until cheese meltsand flatbreads are crispy, 4-6 minutes.

Step 6

• Cut flatbreads into pieces.• Divide between plates and drizzle withhot honey. Sprinkle with remainingParmesan and remaining lemon zestto taste. Serve with any remaininglemon wedges on the side.