Pork Sausage and Mushroom Flatbread with Caramelized Onion and Feta

Skip the delivery and create your own pizzeria-worthy flatbreads right in your kitchen. This recipe combines a perfectly chewy homemade-style crust with a rich roasted onion and garlic spread, gooey mozzarella and a savory topping of Italian pork sausage, cremini mushrooms and sweet caramelized onions. Crumbled feta adds a tangy finish, while fresh thyme brings an aromatic lift.

Whether you’re cooking for two or feeding a crowd, these flatbreads are easy to customize and come together in under an hour. The dough rests twice for maximum stretch, ensuring a crisp yet tender base that holds up to all the delicious toppings. Serve as a main dish or cut into pieces for a shareable appetizer.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (and middle for 4 servings) and preheat to 475°F. Wash and dry produce. Sprinkle 3 tablespoons flour on a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball (spray hands with nonstick spray or dust with flour to prevent sticking). Sprinkle dough balls with 2 tablespoons flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, halve, peel and thinly slice the onion. Trim and thinly slice the cremini mushrooms (skip if pre-sliced). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining for garnish).
3. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes (add more oil if dry). Add garlic powder, 1 teaspoon sugar (2 for 4 servings) and ¼ cup water. Cook, stirring, until onion is jammy and mushrooms are browned, 2-3 minutes more. Season with salt and pepper. (For 4 servings, work in batches if needed.)
4. After dough has rested 20 minutes, line a baking sheet (or two for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval and place on one side of prepared sheet (two ovals per sheet). Cover with a clean kitchen towel and let rest 15 minutes (this makes stretching easier).
5. Using floured hands, press and stretch dough on baking sheet into larger ovals, about 10 inches long and 5-6 inches wide. Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella cheese. Top with caramelized onion and mushroom mixture and crumbled feta. Drizzle or brush edges of dough with olive oil.
6. Bake flatbreads on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping positions halfway through.)
7. Sprinkle reserved fresh thyme leaves over flatbreads. Slice as desired and serve.

Recipe Tips

FAQ

Can I use store-bought pizza dough instead?

Yes, any prepared pizza dough will work. Just follow the resting and stretching instructions as written.

Can I make these flatbreads vegetarian?

Absolutely! Omit the pork sausage and add extra mushrooms or other vegetables like bell peppers or zucchini.

How do I reheat leftover flatbreads?

Reheat in a 350°F oven for 5-7 minutes to restore crispness or in a skillet over medium heat.