This pesto sausage flatbread is flavorful, satisfying, and ultra-easy to make. It has rich crumbles of Italian sausage, creamy mozzarella, and tangy Parmesan and sun-dried tomatoes, all scattered on a simple crust for the tastiest 20-minute dinner.

Flatbread pizza made with pesto, crumbled sausage, mozzarella, Parmesan, and sun-dried tomatoes.

For a super quick and semi-homemade meal, customizing your own flatbreads is hard to beat. This particular combination takes full advantage of vibrant pesto and how well it pairs with the robust flavors of Italian sausage. Creamy mozzarella and tangy sun-dried tomatoes round things out.

The end result tastes like something you might order at a specialty pizzeria, so it’ll be our secret that you can make it at home without breaking a sweat. Add a salad or your favorite crunchy veggies, and dinner is done for another day.

Small white ceramic plate holding slices of pesto sausage flatbread with red pepper flakes and fresh basil for garnish.

Ingredient Notes

Lavash, naan, or another crust. I find something relatively thick is ideal for supporting the heft of these toppings. Of course you can use homemade if you like.
Crumbled Italian sausage. Look for either ground sausage or raw sausage in a thin casing. It can be sweet, mild, or spicy – your choice.
Sun-dried tomatoes. The best choice is oil-packed, julienned. Whole sun-dried tomatoes are easy to chop yourself, it’s just a minor extra step.
Pesto. The foundation!
Mozzarella and Parmesan cheese.
Red pepper flakes and fresh basil: optional finishing touches.

Pro Tip

Our favorite homemade pestos include this classic basil with a hint of lemon zest and veggie-enhanced versions with zucchini and spinach. If you’re picking up store-bought pesto — no shame, I do it a lot! — try to spring for the fresh stuff sold in the refrigerated section. Shelf-stable jarred pesto simply won’t taste as fresh.

Labeled overhead photo of plain naan, pesto, mozzarella and Parmesan cheese, sun-dried tomatoes, red pepper flakes, and cooked crumbled Italian sausage.

How To Make Pesto Flatbread with Sausage

This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Cook and crumble the sausage. For best results, begin with either raw ground sausage or the type that is sold uncooked and in a thin casing, which you can slice open and break apart as it browns in a small skillet set over medium-high heat. You want to have bite-sized crumbles that are well-browned and cooked through. Transfer the finished crumbles to a paper towel-lined plate and set aside.

Prep toppings. While the sausage cooks, gather your flatbread, pesto, and tomatoes. Shred or grate the cheese.

Flatbread pizza topped with basil pesto and shredded mozzarella cheese.

Assemble. A thin layer of pesto will replace traditional pizza sauce. Follow with shredded mozzarella, the sausage crumbles, and sun-dried tomatoes. Sprinkle Parmesan over everything, then transfer to a baking sheet or pizza stone.

Naan flatbread pizza topped with sausage crumbles over pesto and mozzarella cheese.

Bake. Flatbreads should take approximately 10 minutes to bake in a 425°F oven. They are done when the cheese is fully melted and browned to your liking.

Rest and slice. Allow the flatbreads to rest for a couple of minutes, then slice and enjoy.

Baked pesto sausage flatbread just removed from the oven and set to cool briefly on the counter before being sliced.

Serving Suggestions

We love this particular flatbread paired with an arugula Parmesan salad. The peppery arugula stands up well to the bold flavor of Italian sausage, and it’s just as quick and easy as the flatbread to throw together.

Other tasty combinations include a marinated mozzarella salad with tomato and avocado and salad greens with Italian or balsamic dressing. There’s also no need to overachieve: the simplest spread of raw veggies — sliced cucumbers, cherry tomatoes, baby carrots — will do the job.

A naan flatbread pizza with pesto, sausage, sun-dried tomatoes, and cheese, sliced into four pieces and ready to serve.

Close up of a slice of pesto sausage flatbread with fresh basil leaves on top as a garnish.

Print Recipe Pin Recipe

5 from 1 vote