Brussels & Bacon Flatbread | No Thanks to Cake
If you are a fan of brussels sprouts like me, you'll love this brussels and bacon flatbread. I used leftover roasted brussels sprouts from the evening before, making this dish a great way to use up leftovers too!
Ingredients
- 1 Trader Joe’s Whole Wheat Lavash bread
- ¼ cup Ragu light parmesan alfredo sauce
- 1 ½ tsp. garlic, minced
- 2 slices center cut bacon, cooked and chopped
- 1/2 cup brussels sprouts, roasted and chopped
- 2 Tbsp. red onion, sliced
- 2 oz. Trader Joe’s Lite Shredded Mozzarella Cheese
- crushed red pepper flakes (optional)
- cooking spray
Instructions
- Preheat your oven to 425 degrees.
- Prepare a baking sheet with cooking spray and top it with your lavash bread. Add alfredo sauce and minced garlic, spread across the crust with a knife.
- Top with cheese next. I know you’ll be tempted to add the toppings first, but trust me… cheese on the bottom.
- Top with brussels sprouts, bacon, and red onion. Sprinkle with crushed red pepper, if desired. Note: I roasted my brussels sprouts the day before with a little cooking spray, salt, and pepper – – such a great way to use the leftovers.
- Bake for 18 minutes until the crust crisps up and browns.
- Slice up your pizza. Note: I first cut the flatbread it into three rectangles, and then into triangle pizza-shaped slices… so good!
- Serve, and ENJOY.