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Brussels sprout, chorizo & feta flatbreads recipe

Brussels sprout, chorizo & feta flatbreads

Sprouts take centre stage on this simple but delicious pizza


  • 250g strong white bread flour
  • 5g instant yeast
  • 5g salt
  • 160ml cool water
  • Olive oil for kneading and cooking
  • 1 clove garlic
  • 100g Brussels sprouts
  • 50g chorizo, thinly sliced
  • 100g feta cheese
  • 75g grated mozzarella
  • 2 tbsp grated Parmesan cheese
  • Pinch of chilli flakes
  • Salt and pepper


  1. Put the flour into a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other side. Pour in three-quarters of the water and mix together with your fingers to bring the dough together. Slowly add more water a bit at a time as you might not need all of it. Bring together until you have a rough dough.
  2. Pour 1 tbsp olive oil onto a clean work surface and tip the dough out. Knead for at least 10 minutes or until the dough becomes soft and smooth. The dough will be quite wet to start with; add a little more oil rather than flour if you need to. I find a pastry scraper useful to move the dough away from the surface if it begins to stick; you could also use a flat spatula or palette knife.
  3. When the dough is ready, put it into a clean, lightly oiled bowl and cover with a clean tea towel. Leave to rest for at least one hour. If you have time, it could be left for longer, up to three hours.
  4. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Remove the tough outer leaves from the Brussels sprouts and trim the tough ends, and discard. Using your fingers, peel the leaves from about a quarter of the sprouts and leave whole. Shred the remaining sprouts. Put the sprouts into a bowl and drizzle with 2 tbsp olive oil. Season with salt and pepper and use your fingers to rub the oil into the sprouts. 
  5. Line a baking tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back the air. Shape into a ball then roll out to a rough circle, or rectangle. Transfer to the baking tray. Drizzle with a little olive oil. Rub a clove of garlic over and top with the Brussels sprouts and sliced chorizo. Crumble over the feta cheese and sprinkle over the mozzarella and Parmesan. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling and the bottom is crisp. (If the bottom needs longer, carefully remove the flatbread from the baking tray and transfer directly onto the oven rack for a few more minutes). Once the flatbreads are cooked, remove from the oven and sprinkle over the chilli flakes and some freshly cracked black pepper.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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