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Week of 11/11/24

White Bean and Gouda Flatbreads
with arugula / hot honey / roasted brussels sprouts

Active: 35 Total: 35
Original GF Paleo Vegetarian
White Bean and Gouda Flatbreads

Skip the upscale pizza place tonight and enjoy these impressive flatbreads at home. Store bought flatbread and no-cook toppings make these easy as well as elegant.
Smarts: Swap in smoked Gouda for a different, but still delicious flavor.

Proteins
Cheese, Beans, white/cannellini
Cuisines
American
Save recipe
31

Ingredients

Metric
Servings:
4
Hot Honey:
  • Honey - 1/2 cup
  • Red pepper flakes - 1 Tbsp , use more or less, depending on your spice preference
  • Vinegar, apple cider - 2 tsp
  • Hot sauce - 1/2 tsp , use more or less, depending on your spice preference
White Bean and Gouda Flatbreads:
  • Cheese, gouda - 6 oz , shredded
  • Shallots - 1 bulb , thinly sliced
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Basil, dried - 1/2 tsp + 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Paprika - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Flatbreads, any type - 4 (such as naan or pita)
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Arugula - 3 oz
  • Lemon juice - 1 Tbsp
Roasted Brussels Sprouts:
  • Brussels sprouts - 1 lb , ends trimmed and halved
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Make hot honey - Place honey in a small bowl and microwave until just warm - ~20 seconds. Whisk together honey, red pepper flakes, apple cider vinegar, and hot sauce. Store at room temperature in an airtight container until ready to use. (Can be done up to 5 days ahead)

  2. Brussels sprouts / Garlic / Cheese / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Beans - Drain and rinse. Toss the beans with first portion of basil, oregano, paprika, garlic powder, and some salt and pepper.

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Make

  1. Heat oven to 425 F / 218 C degrees and set out two baking sheets.

  2. Spread Brussels sprouts out onto the first baking sheet and toss with garlic, cooking oil, and some salt and pepper.

  3. Lay flatbreads onto the second baking sheet in an even layer (use more than one baking sheet if necessary to prevent crowding). Brush the flatbreads with first portion of olive oil and sprinkle with second portion of basil.

  4. Place the pan with the Brussels sprouts on the lower oven rack and roast until golden brown and tender, shaking the pan halfway through cooking, 18 to 22 minutes.

  5. While Brussels sprouts roast, top the flatbreads with cheese, shallots, and beans.

  6. Place flatbreads on the upper oven rack and bake until cheese is melted and bubbly, 8 to 10 minutes. Allow to cool for 1 to 2 minutes before slicing.

  7. While flatbreads bake, place the arugula in a large serving or mixing bowl and toss with second portion of olive oil, lemon juice (portion for flatbread), and some salt.

  8. Warm the hot honey briefly in the microwave, if you’d like (~15 seconds).

  9. When Brussels sprouts are done, remove them from the oven and sprinkle with lemon juice (portion for Brussels sprouts).

  10. Slice the flatbreads. Before serving, top flatbreads with arugula and drizzle with hot honey.

  11. Serve flatbreads with roasted Brussels sprouts on the side, along with extra hot honey for dipping. Enjoy!

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