Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan

Another flatbread idea using walnuts, here surrounded by plump Brussels sprouts and gorgeous slices of parmesan cheese.  The Brussels sprouts are sauteed in brown butter before loading them onto the dough.  They're so tasty that any extra that you can't cram onto the flatbread make a perfect side dish.

Flatbread with Brussels Sprouts, Walnuts and Shaved Parmesan

Ingredients

1               ball                  flatbread dough
12             oz                    Brussels sprouts, trimmed and cut in half
1/2            cup                  walnuts
1               oz                    parmesan, shaved with a peeler
1               cup                  vegetable stock
1                                       lemon
2               Tbs                  butter
                                         olive oil
                                         sea salt and black pepper
                                         bread flour for dusting

Procedure

1. Heat oven to 325° and toast walnuts until fragrant, about 5 minutes.  Remove and set aside.
2. Raise temperature to 500­° to heat oven and pizza stone.
3. Heat butter in saute pan over medium until browned.
4. Add Brussels sprouts and saute briefly, about 1 minute.
5. Add stock, toasted walnuts, a squeeze of lemon juice, and salt and pepper to taste.  Cook until just tender.
6. Roll out dough on well-floured surface (after letting it rest at room temperature for 15 minutes).  Lighlty brush all over with olive oil, then add a layer of shaved parmesan.  Top with Brussels sprouts mixture, then another layer of shaved parmesan (make a decorative pattern if you're so inclined).  Sprinkle with a bit of sea salt.
7. Bake until done, about 5 minutes.  Watch closely to prevent the walnuts from burning.

If you like this recipe, check ot our other flatbread recipes in the series:

• Flatbread with Gorgonzola Dulce, Grapes and Walnuts
• Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
• Flatbread with French Sorrel, Roasted Cauliflower and Crumbled Goat Cheese

And coming soon:

• Flatbread with Broccoli Rabe and Manchego
• Flatbread with Chickpeas, Tomato and Feta