Maple and Mustard Brussel Sprout topped Flatbread

Brussel Sprout topped Flat Bread

I’m one of those people who genuinely loves the taste of Brussel sprouts! I look forward to christmas for lots of reasons but one of them is the yummy seasonal veg that makes winter more bearable. A bit like cabbage they are deceptively versatile and when cooked in different methods you can achieve quite varied results!

For example boiling a sprout (old school style) gives you that slightly over powering cabbagey taste that puts off a lot of people, however roasting it brings out a sweetness and shredding it raw into a salad adds a lovely fresh yet bitter depth to a salad. For this recipe I have enhanced that sweetness of the roasted sprout by marinating it in a dressing of maple syrup and mustard.

The colour is brighter before it is cooked!

I looked at a lot of sprout recipes and the honey and mustard combination was very prominent when roasting sprouts, mix in some cranberries or walnuts and you had some delicious looking side dishes!

I wanted to do something a bit different with sprouts to show how versatile they are so this recipe is a pizza style flat bread with sweet sprouts and onions. Once baked the topping becomes soft and warm and simply delicious!

Deliciously soft and sweet

 I shredded the sprouts in my food processor and it made them extremely fine, we’re talking sprout shreddings EVERYWHERE! You could grate them or just thinly slice the sprouts with similar results!

If you absolutely hate Brussel sprouts (but please do try this recipe before you discount it because I think it will change your mind) then you could use shredded broccoli or savoy cabbage.

Makes 4 flatbread

For the Dough (I used my basic pizza dough but rolled it thicker than a pizza):
210g Strong White Bread Flour
1 1/2 tspn Dried Yeast
1 tblspn Olive Oil
Pinch Salt
110ml Luke Warm Water

For the Topping:
1 Large handful Sprouts
1 Onion
1 tspn Dijon Mustard
1 tspn Maple or Agave syrup (or honey if you’re not vegan)
1 tblspn Olive Oil
1 Garlic Clove
Small bunch Thyme

Shred, grate or slice the Brussel sprouts and peel then finely slice the onion and place them  in a bowl. Mix together the mustard, syrup, olive oil, garlic and thyme and stir well then put in the fridge for an hour or so to let it marinate.

To make the bread dough sift the bread flour into a large mixing bowl and add the yeast and a pinch of salt. Make a well in the flour and into that add 1 tablespoon of olive oil and the luke warm water. Mix it with a wooden spoon combining all the flour untill it has come together as a dough (add a little more water if needed). Knead the dough on a lightly floured surface for 5 minutes then shape it into a ball, coat it very lightly in oil to keep it moist and place in a bowl covered in cling film for an hour or so to let it rise.

Preheat the oven to 210c.

Once risen, cut it into 4 pieces and roll each piece out into 1 cm thick (ish) circles. Top with the Brussel sprout filling, leaving a border around the edge as the crust and place in the oven for 10-15 minutes until the dough is golden and the sprouts are cooked through.

Serve warm as a real treat, will keep wrapped in foil or in an airtight container for a couple of days