Spicy Sausage Flatbread Pizza with Pickled Jalapeño and Side Salad

This flatbread pizza brings together classic Italian flavors with a spicy twist. Sweet Italian sausage, creamy mozzarella and crushed tomatoes create a familiar base, while pickled jalapeño and shallot add a bright, tangy kick. It’s a quick and satisfying meal that feels special enough for a weekend but easy enough for a weeknight.

The flatbreads crisp up beautifully under the broiler and the homemade pickles come together in minutes. A simple side salad dressed with white wine vinegar and olive oil balances the richness. Perfect for pizza lovers who want something a little different.

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Ingredients

6 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack so it is 6-8 inches from the broiler and place a baking sheet on it. Preheat the broiler to high. Remove the sausage from its casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage, breaking it up with a spoon. Cook, tossing occasionally, until browned, about 4 minutes.
2. Wash and dry all produce. Slice half the jalapeño into very thin rounds (reserve the rest for another use). Halve, peel and thinly slice the shallot. In a small bowl, combine the sliced jalapeño, shallot, 1 tablespoon white wine vinegar, ½ teaspoon sugar and a pinch of salt. Toss to coat and set aside to pickle.
3. Carefully remove the hot baking sheet from the oven. Place the flatbreads on the sheet. Spread the crushed tomatoes evenly over the flatbreads in a thin layer. Season with salt and pepper.
4. Tear the mozzarella into small pieces and scatter over the flatbreads. Top with the cooked sausage, Italian seasoning and as much of the pickled jalapeño and shallot as you like. Broil until the cheese melts and the crust is crisp, 5-10 minutes.
5. While the flatbreads broil, toss the mixed greens with 1 teaspoon white wine vinegar and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper.
6. Cut the flatbreads into slices. Serve with the side salad. If you didn’t use all the pickled jalapeño and shallot, serve it on the side as an optional garnish.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground pork sausage or even chicken sausage. Adjust cooking time as needed.

What if I don't have a broiler?

You can bake the flatbreads in a preheated oven at 475°F (245°C) until the cheese is melted and the crust is golden, about 10-12 minutes.

Can I make this vegetarian?

Absolutely. Omit the sausage and add your favorite vegetables like bell peppers, mushrooms or olives.