MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Brussels Sprout, Pancetta and Parmesan Flatbread
| Brussels Sprout, Pancetta and Parmesan Flatbread | Print |
Recipe By: Alice Morrow
Brussels Sprout, Pancetta and Parmesan Flatbread
Ingredients
- Store bought Flatbread
- ½ c. extra virgin olive oil, plus more for brushing
- 1 large Vidalia onion, halved and thinly sliced
- 1 lb. Brussels sprouts, halved and thinly sliced
- 1 ½ c. fresh grated Parmigiano-Reggiano cheese
- ¼ lb. thinly sliced pancetta, torn into 2” strips
- Salt and fresh black pepper
- Lime and lemon wedges
Instructions
- In skillet, heat 2 T. olive oil. Add onion, cover and cook until softened, reduce heat and cook, stirring, until very soft and lightly caramelized.
- Transfer onion to bowl and let cool slightly.
- Add sprouts, cheese, and pancetta to bowl and season with salt and pepper.
- Stir in ¼ c. olive oil.
- Preheat oven 450. Lightly brush 2 rimmed baking sheets with olive oil.
- Transfer flatbreads to the baking sheets and brush with olive oil.
- Spread the sprouts mixture over the top of flatbread and bake 25 minutes until golden and crispy. If you see your bread is cooking faster in back to front, shift pans around to get even browning.
- Remove from heat, cut into rectangles and squeeze lime or lemon wedges over each one. If you want to sprinkle more cheese on top, do it while hot.
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