Crispy Flatbreads with Roasted Sausage, Peppers and Two Cheeses

Forget traditional pizza-these crispy flatbreads are a game-changer. With a golden, crunchy crust and a topping of rich tomato sauce, sweet roasted peppers, savory pork sausage and a blend of Monterey Jack and mozzarella, every bite is packed with flavor.

This sheet pan recipe keeps cleanup simple while delivering a satisfying meal that’s perfect for any night of the week.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Longhini's 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges. Slice top off green pepper; remove core, then cut crosswise into ½-inch-thick rings.
2. On a lightly oiled baking sheet, toss onion and green pepper; season with salt and pepper. Add sausage to the same sheet. (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack, flipping halfway, until veggies are tender and sausage is cooked through, 15-17 minutes.
3. Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 tbsp butter (⅓ cup water and 3 tbsp butter for 4 servings). Microwave until water is hot and butter melts, about 1 minute. Whisk in tomato paste until smooth. Season with salt and pepper.
4. Remove roasted veggies and sausage from baking sheet. Carefully wipe sheet clean. Place flatbreads on the same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks.) Toast on top rack until golden, 5-7 minutes. Meanwhile, slice sausage on a diagonal into ½-inch-thick pieces.
5. Remove toasted flatbreads from oven. Spread each flatbread evenly with sauce, then top with mozzarella, Monterey Jack, sausage and roasted veggies. Season with salt and pepper. Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.
6. Let flatbreads cool slightly, then slice into pieces. Divide among plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any pork sausage or even chicken sausage works well. Just ensure it’s fully cooked through before slicing.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and check that all other ingredients are gluten-free.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until crispy.