Ingredients per serving


Prepare the Dish

Elevate your pizza night with Charred Brussels Sprouts and Mushroom Flatbread, drizzled in Roasted Shallot Balsamic. A gourmet delight awaits.



  1. Prepare the Dish

    • Toss sliced Brussels Sprouts with oil, salt and Pepper.
    • Roast in a 450 degree oven for 10-12 minutes until edges begin to char. Remove and allow to cool.
    • Toss peeled shallots in oil, salt and pepper
    • Roast in a 450 Degree oven for 20-25 minutes until soft.
    • Make Drizzle by pureeing roasted shallot, Vinegar and Thyme in blender
    • Add Hellmann’s Vegan Mayo to the blender and continue to puree until smooth. Remove from blender into Squeeze bottle or piping bag.
    • Rub 2 T. of olive oil on Flatbread.
    • Top with sliced Garlic and parmesan Cheese
    • Top with 4 oz. of the roasted Brussels Sprouts, mushrooms, and the Fresh Mozzarella
    • Bake at 450 Degrees for 10-23 Minutes.
    • Drizzle with the roasted shallot and balsamic mayo.
    • Finish with Fresh basil and serve hot.