Mom’s Hot Honey Brussels and Ricotta Flatbreads

Preheat oven to 450 degrees.
Wash and dry produce. Trim and half 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 of the Italian seasoning and salt and pepper. Cook until bright green and softened, 5-7 minutes. Remove from pan.
Meanwhile, zest and quarter 1 lemon. In a small bowl, combine ricotta, half of the lemon zest, the remaining Italian seasoning, and a squeeze of lemon juice to taste. Stir in 1 tablespoon 2 tablespoons olive oil and season with salt and pepper.
Place flatbreads on baking sheets. Brush each with a drizzle of oil. Toast in oven until golden brown, 3-5 minutes.
Evenly spread toasted flatbreads with lemon ricotta. Top with a layer of Brussels sprouts. Sprinkle with Italian cheese and Parmesan .
Bake on top rack until cheese has melted and flatbreads are crispy, 4-6 minutes.
Slice flatbreads into pieces. Divide between plates and drizzle with hot honey. Sprinkle with remaining Parmesan and lemon zest to taste. Serve with remaining lemon wedges on the side.