• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts; season with 1⁄2 tsp Italian Seasoning (1 tsp for 4 servings) and a pinch of salt and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.

• While Brussels sprouts cook, zest and quarter lemon. • In a small bowl, combine ricotta, half the lemon zest, 1⁄2 tsp Italian Seasoning (be sure to measure—we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use 3⁄4 of the lemon zest and 1 tsp Italian Seasoning.) Stir in 1 TBSP olive oil (2 TBSP for 4) and season with salt and pepper.

• Place flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper. • Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through baking.)

• Carefully spread toasted flatbreads with lemon ricotta. Top with Brussels sprouts in an even layer. Sprinkle with Italian cheese blend and half the Parmesan (save the rest for serving). • Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.

• Cut flatbreads into pieces. • Divide between plates and drizzle with hot honey. Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.