It's been a while since I've posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.
We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn't really matter what it is called.
I think brussels sprouts got a bad rap in the 80's when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw - yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers - double yum.
Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It's just beautiful.
The edges of the sprouts get all caramelized and sweet and the capers are bright and briney, and they get tied together by the tangy melted goat cheese. It's just so good. You should really trust me and go make this, even if you don't like brussels sprouts. Especially if you don't like brussels sprouts.
Put it in my face hole.
Melissa came up with the idea and made it a second time with a few adjustments, so go check out her page here for the recipe.