Sausage and Pepper Flatbread with Two Cheeses

Forget delivery-this flatbread recipe brings pizzeria flavor to your kitchen in under 30 minutes. A crispy, golden crust serves as the perfect canvas for a rich tomato sauce, sweet roasted long green peppers and onions, savory Italian pork sausage and a generous blend of mozzarella and Monterey Jack cheeses.

Everything comes together on a single sheet pan, making cleanup a breeze. Whether you’re feeding a crowd or just craving something indulgent, these flatbreads are sure to satisfy.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Halve, peel and cut the onion into ½-inch-thick wedges. Slice the top off the green pepper, remove the core, then cut crosswise into ½-inch-thick rings.
2. Toss the onion and green pepper on a lightly oiled baking sheet; season with salt and pepper. Add the sausage to the same sheet. (For 4 servings, divide between 2 sheets and roast on top and middle racks.) Roast on the top rack, flipping halfway, until vegetables are tender and sausage is cooked through, 15-17 minutes.
3. Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 tablespoons butter (⅓ cup water and 3 tablespoons butter for 4 servings). Microwave until the water is hot and butter has melted, about 1 minute. Whisk in the tomato paste until smooth. Season with salt and pepper.
4. Once roasted, remove the vegetables and sausage from the baking sheet. Carefully place the flatbreads on the same sheet. (For 4 servings, divide between 2 sheets and toast on top and middle racks.) Toast on the top rack until golden, 3-4 minutes. Meanwhile, carefully slice the sausage on a diagonal into ½-inch-thick pieces.
5. Once the flatbreads are toasted, remove the sheet from the oven and heat the broiler to high. Evenly spread the flatbreads with the sauce, then top with mozzarella, Monterey Jack, sausage and vegetables. Season with salt and pepper. Broil until the cheese melts and the flatbreads are golden brown, 3-5 minutes. (For 4 servings, broil in batches.) Watch carefully to avoid burning.
6. Allow the flatbreads to cool slightly, then slice into pieces. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any fresh pork sausage (like sweet or hot Italian) works well. You can also substitute with chicken or turkey sausage.

Can I make this vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms, bell peppers or zucchini.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until crispy.