Spicy Sausage and Pickled Jalapeño Flatbread Pizzas with Side Salad

These flatbread pizzas are the perfect weeknight dinner when you’re craving something crispy, cheesy and a little spicy. Topped with savory Italian sausage, fresh mozzarella and a tangy pickled jalapeño and shallot mixture, they deliver big flavor in just 20 minutes.

Serve them with a simple side salad tossed in a light vinaigrette to round out the meal. Whether you’re a pizza purist or love adventurous toppings, this recipe is sure to become a favorite.

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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 oven rack to 6-8 inches from broiler and place a baking sheet on the rack. Preheat broiler to high. Remove sausage from casings of 2 links (save remaining for another use). Heat a drizzle of olive oil in a large pan over medium-high heat. Add 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 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 flatbreads on the sheet. Spread crushed tomatoes evenly over each flatbread in a thin layer (about ¼ cup per flatbread). Season with salt and pepper.
4. Tear fresh mozzarella into small pieces and scatter over the flatbreads. Top with cooked sausage, Italian seasoning and as much of the pickled jalapeño and shallot as desired. Broil until cheese melts and crust is crisp, 5-10 minutes.
5. While flatbreads broil, toss mixed greens with remaining 1 teaspoon white wine vinegar and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper.
6. Cut flatbreads into slices. Serve with side salad. If any pickled jalapeño and shallot remain, serve 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.

Can I make these pizzas ahead of time?

The flatbreads are best enjoyed fresh out of the oven. However, you can prep the sausage and pickled toppings in advance and assemble just before broiling.

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 melts and the crust is crisp, about 8-10 minutes.