Bacon and Brussels Sprout Flatbreads
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Bacon and Brussels Sprout Flatbreads

Bacon and Brussels Sprout Flatbreads

with Ricotta and Spicy Honey Drizzle

Quick and tasty, these bacon and Brussels sprout flatbreads are sweet, savoury, creamy, cheesy and a little spicy all in one!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

100 g

Bacon Strips

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

170 g

Brussels Sprouts

56 g

Arugula and Spinach Mix

100 g

Ricotta Cheese

(Contains Milk)

28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)


1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 tbsp

White Wine Vinegar

(Contains Sulphites)


Nutrition Values

Calories740 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber8 g
Protein26 g
Cholesterol60 mg
Sodium1100 mg
Trans Fat0.3 g
Potassium900 mg
Calcium700 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Small Bowl
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl


  • Arrange bacon strips in a single layer on a parchment-lined baking sheet.
  • Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
  • Using tongs, transfer bacon to a paper towel-lined plate, then carefully transfer bacon fat to a small bowl.
  • Meanwhile, thinly slice Brussels sprouts.
  • Core, then cut pear into 1/4-inch pieces.
  • Combine ricotta, half the mozzarella, half the chili-garlic sauce and 1/2 tsp (use all for 4 ppl) garlic salt in a medium bowl. (NOTE: This is your ricotta base!)
  • Combine half the maple syrup and remaining chili -garlic sauce in another small bowl. (NOTE: This is your spicy maple drizzle!)
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer almonds to a plate.
  • Add 1/2 tbsp (1 tbsp) reserved bacon fat (from step 1) to the same pan, then Brussels sprouts. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. Season pepper and 1/4 tsp (1/2 tsp) garlic salt.
  • Crumble or chop bacon into 1-inch pieces.
  • Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
  • Spread ricotta mixture over flatbreads, top with Brussel sprouts and bacon. Sprinkle with remaining mozzarella.
  • Bake flatbreads in the middle of the oven until cheese has melted, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the top and middle of the oven.)
  • Meanwhile, add vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add pears and arugula-spinach mix to the bowl with dressing, then toss to coat.
  • Cut flatbreads into pieces.
  • Divide salad and flatbreads between plates. Drizzle spicy maple sauce over top flatbreads.
  • Sprinkle almonds over salad.
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