Rub a little olive oil on each flatbread and sprinkle with salt/pepper.
Bake on middle rack for 4-7 minutes, or until slightly crispy.
When flatbread is done, move rack to top position.
Make Brussels by heating 2 Tablespoons olive oil in a medium skillet over med-high heat. Add sprouts, 1 teaspoon Italian seasoning, and salt/pepper to taste. Cook until softened (about 5 minutes). Remove from pan and set aside.
Make Ricotta Sauce by mixing in a small bowl 1/2 cup ricotta cheese, zest of 1 lemon, juice from 1/2 lemon, 1 teaspoon Italian seasoning, 1 Tablespoon olive oil and salt/pepper to taste.
Cook and crumble 4 slices of bacon.
Top flatbreads with ricotta sauce, Brussels mixture, bacon, and cheeses.
Bake for another 5 minutes or according to package directions (depends on the type of flatbread used).
Drizzle with honey (or hot honey if desired).
Nutrition Info Per Serving: Calories 957 Total Fat 67 g Cholesterol 82 mg Sodium 1484 mg Potassium 702 mg Total Carbohydrate 55 g Dietary Fiber 4 g Sugars 12 g Protein 36 g