Boursin Black Truffle and Brussels Flatbread | Boursin Cheese

Boursin Black Truffle and Brussels Flatbread

with Boursin Black Truffle & Sea Salt

Savory Black Truffle pairs with fresh brussels sprouts, crisp bacon and crunchy walnuts for a deliciously easy pizzeria-worthy meal!

  • Level medium

  • Prep time 25 MIN

  • Cook time 12 MIN

  • Total time 37 MIN



For Flatbread
  • Preheat oven and pizza stone or baking sheet to 450°F.
  • Cut bacon into small pieces (lardons) and cook in a nonstick pan over medium high heat until done. Remove from pan using a slotted spoon and drain on a paper towel.
  • Pour out all but 1 tablespoon of bacon grease. Alternately, drain all bacon grease and add 1 Tbsp. olive oil to pan.
  • Return pan to medium heat, add shallot and sauté for 1-2 minutes until translucent. Add 2 cups of the sliced Brussels sprouts (save the last ¼ cup for topping the pizza) and sauté for 3-4 minutes until crisp tender. Remove from heat and toss with bacon and walnuts. Salt and pepper to taste.
  • Dust a cutting board or pizza peel with cornmeal or flour. Roll, pull or stretch dough until it forms an 11 to 12-inch circle.
  • Brush crust with olive oil and crumble half of the Boursin over crust. Top with Brussels sprouts mixture.
  • Carefully slide flatbread onto the hot pizza stone or baking sheet and bake for 10-15 minutes until crust is golden brown and cooked through and Brussels sprouts are lightly charred.
  • Remove pizza stone from oven and slide flatbread onto a cutting board. Crumble remaining Boursin over the top. Sprinkle with remaining ¼ cup sliced Brussels sprouts and red pepper flakes and drizzle with balsamic reduction. Slice and serve.
  • 4 strips bacon

  • 1 small shallot, minced (about 2 Tbsp.)

  • 2 1/4 cups thinly sliced Brussels sprouts, about 9 ounces, divided

  • 1/3 cup walnuts, roughly chopped

  • Salt and pepper

  • 1/2 lb. pizza dough, room temp for easy rolling

  • Olive oil

  • 5.2 oz. Boursin Black Truffle & Sea Salt Cheese

  • Red pepper flakes, for serving

  • Balsamic glaze, for serving