View online edition


Flatbread du Jour

In just a half-hour, you can create a healthy flatbread that elevates an underappreciated veggie.

Jersey Fresh recipes such as this one call for Jersey Fresh produce, in this case, Brussels sprouts, garlic, and onions. To watch a video of the preparation, visit

Brussels Sprouts Flatbread

  • 2 slices bacon, diced
  • 8 oz. Jersey Fresh Brussels sprouts, thinly sliced, divided
  • 1 small Jersey Fresh red onion, thinly sliced
  • 2 cloves Jersey Fresh garlic, thinly sliced
  • 2 pieces of flatbread or naan
  • 1 TB olive oil
  • 1 cup mozzarella cheese, shredded, divided
  • 2 oz. goat cheese, crumbled
  • balsamic glaze

5 min. prep / 25 min. cook time

  1. Preheat oven to 400 degrees F.
  2. In a large saute pan, over medium-high heat, cook the bacon until crispy. Transfer bacon to a paper towel lined plate. Set aside.
  3. Keep about 1 TB of the bacon grease in the pan and add 7 oz. of the Brussels sprouts (reserve the remaining 1 oz.), red onion and garlic. Saute for four to five minutes, stirring frequently, until the mixture is softened. Remove from heat and set aside.
  4. Place the flatbread on a large baking sheet and brush the tops of each with olive oil. Sprinkle each with 1/3 cup of mozzarella cheese, leaving a border around the edges.
  5. Divide the Brussels sprouts mixture, bacon and goat cheese evenly between the two pieces. Sprinkle with remaining mozzarella.
  6. Bake for eight to 10 minutes or until cheese is melted and crusts are golden.
  7. Remove from the oven. Drizzle with the balsamic glaze and remaining raw Brussels sprouts.