Irresistibly Crispy Brussels Sprout & Pancetta Flatbread with Honey Sriracha Glaze
Prepare yourselves, because what I’m about to share is a culinary revelation. This isn’t just a recipe; it’s a transformative experience for anyone who thought they knew Brussels sprouts. Forget everything you thought you knew about these humble green gems, because this Crispy Brussels Sprout & Pancetta Flatbread is, hands down, the most delicious and inventive way to enjoy them. This dish elevates the Brussels sprout from a sometimes-maligned side dish to the star of a truly unforgettable meal, making it a firm contender for a new weekly favorite in your kitchen.
The inspiration for this magnificent creation struck a couple of weeks ago during an exclusive preview at the brand new D Bar restaurant here in Denver. Every dish presented that evening was a masterpiece, but one bite truly captivated my senses: their crispy Brussels sprouts served with bacon. The flavor profile was extraordinary—a perfect balance of savory, slightly sweet, and utterly addictive crispiness that outshone every other exquisite offering on the menu. As I savored each piece, a singular thought echoed in my mind: “How could these possibly get any better? Ah, on a crispy flatbread, of course!” The idea was planted, and I knew I had to bring it to life.
The memory of those D Bar Brussels sprouts lingered, an insistent craving that wouldn’t be ignored. I simply couldn’t shake them from my thoughts. This persistent yearning propelled me into my kitchen, determined to craft my own version of that sensational flavor combination, but reimagined on a flatbread. What emerged from that creative endeavor was nothing short of culinary magic. This flatbread is everything I envisioned and more. It masterfully combines those intensely crispy Brussels sprouts with a perfectly crisp base, rich, gooey fontina cheese, deeply flavorful caramelized onions, and a sauce so phenomenal, I daresay it’s the best I’ve ever created.
The Secret Weapon: Honey Sriracha Sauce
While every component of this flatbread plays a crucial role, it’s the honey Sriracha sauce that truly elevates this entire meal, kicking it up several notches. This isn’t just a topping; it’s a flavor explosion. The sauce perfectly marries the sweet notes of honey with the bold heat of Sriracha, complemented by a tangy kick from lime juice and the umami depth of soy sauce. This exquisite blend creates a symphony of sweet, spicy, and tangy flavors that dance on your tongue, leaving a tantalizing warmth that makes your mouth water in anticipation of the next bite even before you’ve finished the first. It’s a truly addictive glaze that coats the sprouts and permeates the flatbread, ensuring every mouthful is packed with an incredible, balanced taste.
Crafting the Perfect Crispy Brussels Sprouts
Achieving truly crispy Brussels sprouts is key to this recipe’s success. It’s a simple process, but one that yields incredible results. By trimming and halving the sprouts, you increase their surface area, allowing them to brown beautifully and develop that irresistible crunch when roasted. A light drizzle of the spectacular honey Sriracha sauce before roasting ensures they absorb those incredible flavors right from the start, creating a caramelized, slightly sticky, and wonderfully crisp exterior. Roasting at a high temperature (400 degrees Fahrenheit) is crucial; it helps to achieve that desired crispiness without overcooking the inside, keeping them tender yet firm.
The Savory Depth of Pancetta
While the original inspiration used bacon, I opted for pancetta in this recipe, and it makes all the difference. Pancetta, an Italian cured pork belly, offers a more subtle, delicate flavor than bacon, with a rich saltiness that complements the sweetness of the honey and caramelized onions without overpowering the delicate sprouts. When rendered until crisp, it adds a delightful crunch and a deep, savory foundation to the flatbread. If pancetta isn’t readily available, thick-cut bacon can certainly be used as a delicious alternative, just be sure to cook it until perfectly crisp to achieve that textural contrast.
The Sweet, Mellow Touch of Caramelized Onions
No savory flatbread is complete without the sweet, earthy depth of caramelized onions. The process of caramelizing onions requires a bit of patience, but the reward is immense. Slowly cooking thinly sliced onions until they transform into a rich, golden-brown sweetness adds an incredible layer of flavor that beautifully contrasts with the spicy sprouts and salty pancetta. Adding a splash of water to the pan during the final stages of cooking helps deglaze the pan and intensify their natural sugars, ensuring a deeply complex flavor profile. This step is a labor of love that is absolutely worth the effort for the gourmet touch it adds.
Gooey Goodness: Fontina Cheese
For the cheese element, fontina is an excellent choice. This semi-soft Italian cheese is renowned for its exceptional melting properties, creating a wonderfully gooey, bubbly layer that binds all the other ingredients together. Its mild, nutty flavor complements the robust toppings without competing with them. Freshly grated fontina melts more smoothly and evenly than pre-shredded varieties, ensuring that luxurious, melty texture. If fontina isn’t on hand, a good quality mozzarella, provolone, or even a blend of Italian cheeses would also work beautifully, though fontina’s unique creaminess is hard to beat.
The Perfect Foundation: Crispy Flatbread
The base of this flatbread is equally important. Whether you opt for homemade pizza dough for a truly personalized touch or a high-quality store-bought option for convenience, the goal is a crispy, sturdy foundation. Rolling out the dough to a thin rectangle and pre-baking it until golden brown ensures it can support the weight of the toppings and develops that satisfying crispiness. Pricking the dough with a fork before baking prevents large bubbles from forming, resulting in a more even and appealing crust. This initial bake also creates a perfect canvas for the melted fontina, which then bakes into a delightful, bubbly layer.
Hungry yet? I thought so! This Crispy Brussels Sprout & Pancetta Flatbread isn’t just a meal; it’s an experience. It’s perfect as a sophisticated appetizer for entertaining, a delightful light lunch, or a unique and flavorful dinner. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. Get ready to impress your taste buds and convert even the most skeptical sprout eaters with this remarkable recipe. Now, let’s get cooking!
table of contents
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Crispy Brussel Sprout & Pancetta Flatbread
ingredients
- 1 lb pizza dough homemade or store-bought
- 1 lb small Brussels sprouts washed, trimmed and halved
- 6 thick-cut slices pancetta cut into long strips and cooked until crisp
- 1 onion cut into thin strips
- 7 oz fontina cheese freshly grated
- Salt & pepper
- 1/4 cup Sriracha hot sauce
- 1/3 cup honey
- 1 Tbsp soy sauce
- 1 tsp lime juice
- 3 Tbsp butter melted
- 1/4 tsp salt
instructions
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Preheat oven to 400 degrees Fahrenheit (200°C).
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In a small bowl, thoroughly whisk together the Sriracha, honey, soy sauce, lime juice, melted butter, and salt until completely combined and smooth. This is your incredible honey Sriracha glaze. Set aside.
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Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Add the washed, trimmed, and halved Brussels sprouts to the baking sheet. Drizzle approximately 1/4 cup of the prepared honey Sriracha sauce over them. Use your hands to gently toss and ensure all the Brussels sprouts are evenly coated with the delicious sauce. Roast in the preheated oven for 20 minutes, or until tender-crisp and lightly caramelized. Remove from oven and set aside.
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While the Brussels sprouts are roasting, prepare the caramelized onions. Heat a dry small skillet over medium-high heat. Add the thinly sliced onion and cook, stirring occasionally, until it begins to brown and soften. Once browned, add approximately 2 to 3 tablespoons of water to the pan. This helps to deglaze and ensures even caramelization. Continue to cook, stirring, until the onions are deeply golden brown and sweet. Remove from heat and sprinkle with a pinch of salt and pepper to taste.
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On a lightly floured surface, roll out the pizza dough to an approximately 18×13 inch rectangle. Carefully transfer the rolled-out dough to a baking sheet or preheated pizza stone. Use a fork to prick the entire surface of the dough several times; this prevents it from puffing up too much during baking. Place the dough in the oven and bake for about 15 minutes, or until it’s golden brown and cooked through, forming a crispy base.
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Remove the baked dough from the oven. Evenly sprinkle the freshly grated fontina cheese over the golden crust. Return the flatbread to the oven for approximately 5 minutes, or until the cheese is beautifully melted, gooey, and bubbling with perfection. Once the cheese is melted, remove the flatbread from the oven. Immediately top with the roasted Brussels sprouts, crisp pancetta, and sweet caramelized onions. For an extra burst of flavor, drizzle with additional honey Sriracha sauce to your liking. Serve immediately and enjoy the explosion of flavors and textures!