Preheat oven to 350.

Trim any tough leaves and rinse in fresh water.

Whisk together the maple syrup and olive oil in a large bowl. Add the sprouts into the mixture and stir to coat the sprouts.

Using a slotted spoon, move the sprouts onto a roasting pan. Season to taste with salt and pepper.

Place in oven and roast for 45 min or until the sprouts can be pierced with a fork.

Serve on a platter and garnish with cranberries or pomegranate seeds.

Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly top with the sliced brussels sprouts, sliced onion, chopped garlic, grated fontina, mozzarella (tearing into bite-sized pieces before adding), and half the grated Grana Padano. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the edges are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a bowl, whisk together the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Remove the plastic lining between the slices of prosciutto. Carefully transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Top with the prosciutto (tearing into bite-sized pieces before adding) and drizzle with the hot honey. Serve the finished flatbread garnished with the remaining grated Grana Padano. Enjoy!