Forget traditional pizza-these golden, crispy flatbreads are a blank canvas for bold flavors. Topped with pillowy ricotta, spiced chicken sausage and roasted broccoli with crispy edges, every bite is a perfect balance of creamy, savory and sweet.
A drizzle of honey and a sprinkle of chili flakes add a touch of heat and sweetness that elevates this dish to something truly special. Ready in under 30 minutes, it’s an easy weeknight dinner that feels anything but ordinary.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the broccoli into small florets. Toss with a drizzle of olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
- Place the chicken sausage mix on the other side of the baking sheet, breaking it into small pieces. Roast for 15 minutes, until the broccoli is tender and the sausage is cooked through.
- Remove the baking sheet from the oven. Push the sausage and broccoli to the side, then place the flatbreads on the same sheet. Top each flatbread with dollops of ricotta cheese.
- Return to the oven and bake for 5-7 minutes, until the flatbreads are golden and crispy.
- Remove from the oven. Top the flatbreads with the roasted sausage and broccoli. Drizzle with honey and sprinkle with chili flakes. Slice and serve immediately.
Recipe Tips
For extra crispy flatbreads, bake them directly on the oven rack for the last 2 minutes.
If you prefer a milder heat, reduce the chili flakes to 1/2 teaspoon.
Feel free to swap the chicken sausage with your favorite protein or use a vegetarian sausage alternative.
FAQ
Can I use a different type of sausage?
Yes, any pre-cooked or raw sausage can be substituted. Just adjust cooking time accordingly.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I make this dairy-free?
Yes, use a dairy-free ricotta alternative or omit the ricotta and add a drizzle of olive oil instead.
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