Brussels Sprouts-Reuben Flatbread

1 can Pillsbury refrigerated thin pizza crust

1½ teaspoons Watkins™ Caraway Seed, ground

1 bag (11 ounces) Green Giant Steamers™ frozen Brussels sprouts with sea salt and cracked pepper

1 pound shaved corned beef (from deli)

1½ cups (6 ounces) shredded Swiss cheese

½ cup Thousand Island dressing

Heat oven to 400 degrees. Unroll dough in ungreased 15-by-10-inch nonstick pan with sides. Starting at center, press out dough to edges of pan. Sprinkle caraway seed over dough; press gently into crust. Bake 6 to 7 minutes or until edges of crust begin to turn light golden brown.

Meanwhile, microwave frozen brussels sprouts as directed on package. Drain; coarsely chop.

Top partially baked crust with corned beef, brussels sprouts and cheese. Bake an additional 7-10 minutes or until cheese is melted. Cut into 6 rows by 4 rows; drizzle with dressing.

Serves 24.

Nutrition values per serving: 120 calories, 6 g fat (2 g saturated), 8 g carbohydrates, 0 fiber, 1 g sugar, 7 g protein, 20 mg cholesterol, 450 mg sodium.

Rebecca Farias-Insco, Bartlett, finalist in the Pillsbury Bake-Off