Sausage and Pepper Flatbread with Two Cheeses

Turn your favorite stadium sandwich into a quick and easy weeknight dinner. These flatbreads are topped with savory Italian sausage, sweet roasted peppers and a rich tomato sauce, then finished with a blend of Monterey Jack and mozzarella cheese. Baked on a single sheet pan, they come together in no time.

The combination of crispy flatbread, melty cheese and perfectly seasoned sausage and peppers is a guaranteed crowd-pleaser. Serve them as a main dish or cut into smaller pieces for a game-day snack.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve, peel and cut onion into ½-inch-thick wedges. Slice top off green pepper; core and deseed, then cut crosswise 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 the same sheet. Roast on top rack, flipping halfway through, 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 tablespoons butter. Microwave until water is hot and butter has melted, 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. Toast on top rack until golden, 5-7 minutes. Meanwhile, slice sausage on a diagonal into ½-inch-thick pieces.
5. Spread toasted flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage and 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 between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would work well in place of the Monterey Jack.

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.

Can I make this vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms or zucchini.