Sausage and Pepper Flatbread with Mozzarella and Monterey Jack

If you love the flavors of a classic Italian sausage and pepper sandwich but want something a little lighter and crispier, this flatbread is for you. We swap the hoagie roll for golden, toasted flatbread and pile it high with roasted sausage, sweet peppers and onions, then finish it with a rich tomato sauce and a blend of mozzarella and Monterey Jack cheese.

Everything comes together on one sheet pan, making cleanup a breeze. It’s a satisfying meal that feels like a treat but is simple enough 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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry all produce. Halve, peel and cut onion into ½-inch-thick wedges. Slice top off green pepper; remove core, then cut into ½-inch-thick rings.
2. Toss onion and green pepper on a lightly oiled baking sheet; season with salt and pepper. Add sausage to same sheet. Roast on top rack, flipping halfway through, until veggies are tender and sausage is cooked through, 15-17 minutes. (For 4 servings, you may need to divide between 2 sheets.)
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 water is hot and butter has melted, about 1 minute. Whisk in tomato paste until smooth. Season with salt and pepper.
4. Once roasted, remove veggies and sausage from baking sheet. Place flatbreads on same sheet. Toast on top rack of oven until golden, 3-4 minutes. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks.) Meanwhile, slice sausage on a diagonal into ½-inch-thick pieces.
5. Once flatbreads are toasted, remove sheet from oven and heat broiler to high. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage and veggies. Season with salt and pepper. Broil until cheese melts and flatbreads are golden brown, 3-5 minutes. (For 4 servings, broil in batches.) Tip: Watch carefully to avoid burning.
6. Allow flatbreads to cool slightly, then slice into pieces. 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 for a vegetarian option.

Can I make this ahead of time?

The flatbreads are best enjoyed fresh out of the oven. However, you can roast the veggies and sausage ahead, then assemble and broil when ready to serve.

What can I serve with this flatbread?

A simple green salad or roasted vegetables make great sides. You can also serve it with marinara sauce for dipping.