This Sausage and Crispy Brussel Sprout Flatbread is inspired by a restaurant in Minneapolis. It has been at least 5 years since I was there, but I still think about this. So, I decided to recreate it in my own kitchen and this is it! A recipe that will have you thinking about this meal over and over.
Preheat oven to 425 degrees F.
Remove sausages from casing and fry with fennel seeds over medium heat. Break the meat into fine crumbles and fry until cooked through.
Meanwhile, clean the Brussel Sprouts, Remove the outer leaves and save these. Peel a few layers down until the leaves get too small. Toss the leaves with 1/2 tsp olive oil and season with salt and pepper
Lightly brush the flatbread with the remaining 1/2 tsp olive oil and rub the cut garlic all over the crust. Next, spread the goat cheese over the base. Top that with the sausage and sweety drop peppers and the Brussel Sprouts.
Bake for 12-14 minutes until the goat cheese is melted and the Brussel sprouts are browned and crispy.
Remove from oven and sprinkle with grated parmesan, if desired. Serve immediately.