Crispy Flatbreads with Italian Sausage, Tomato and Pesto

Tomato, mozzarella and pesto are a classic trio for good reason: they taste amazing together. These quick and easy flatbreads take that combination to the next level by adding juicy Italian sausage. The flatbreads are baked until crisp, then spread with a creamy white sauce and layered with marinated tomatoes and sausage slices. A dollop of pesto and a sprinkle of mozzarella, then a quick trip under the broiler-dinner is ready in no time.

This recipe is simple enough for a weeknight but impressive enough to serve guests. You’ll have plenty of extra time to enjoy a glass of wine while the flatbreads bake. Serve them as a main dish or cut into quarters for a shareable appetizer.

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Ingredients

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Finely dice tomatoes. Peel and mince or grate garlic.
2. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add Italian pork sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. While sausage cooks, place diced tomatoes in a medium bowl; season with a big pinch of salt and pepper. In a small microwave-safe bowl, combine cream cheese, garlic, 3 tablespoons water (¼ cup for 4 servings) and a big pinch of salt and pepper. Microwave for 30 seconds, then stir until smooth.
4. Place flatbreads on a baking sheet. Brush tops with olive oil. Toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks.)
5. Once flatbreads are toasted, remove from oven. Heat broiler to high or oven to 500°F. Carefully spread cream cheese sauce over flatbreads. Drain tomatoes and scatter over sauce. Top with cooked sausage. Dollop with pesto. Sprinkle mozzarella evenly on top.
6. Broil or bake until cheese melts and flatbreads are golden brown, 3-5 minutes. Watch carefully to avoid burning. For 4 servings, broil or bake in batches. Let cool slightly, then slice each flatbread into quarters. Serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure your pesto and other ingredients are gluten-free.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.