Pesto Sausage Flatbread
Ingredients
- 2 flatbread crusts
- 4-6 ounces crumbled Italian sausage see note
- 1 cup basil pesto
- 2 cups shredded mozzarella cheese
- 2-3 Tablespoons sun-dried tomatoes see note
- 1-2 Tablespoons Parmesan cheese
- red pepper flakes and fresh basil optional garnish
Instructions
- Preheat the oven to 425° F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Set a skillet over medium-high heat. When hot, add the sausage. Cook for 4-5 minutes, breaking it apart into small crumbles as you go, until it's well-browned and cooked through. Remove to a paper towel-lined plate and set aside.4-6 ounces crumbled Italian sausage
- While the sausage cooks, gather your other ingredients. Spoon and swirl a thin layer of pesto over each flatbread, and sprinkle the mozzarella over the pesto.1 cup basil pesto, 2 cups shredded mozzarella cheese
- Dot each flatbread with the cooked sausage crumbles and the sun-dried tomatoes. Sprinkle Parmesan lightly on top.2-3 Tablespoons sun-dried tomatoes, 1-2 Tablespoons Parmesan cheese
- Transfer to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots.
- Remove flatbreads from the oven. Sprinkle with red pepper flakes and fresh basil, if desired. Slice and enjoy!red pepper flakes and fresh basil
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Notes
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- Sausage: For best results, begin with either 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. You can use sweet, mild, or hot sausage, whatever you like.
- 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. If using dry sun-dried tomatoes, soak them in water to rehydrate at least a little bit before using.
- This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
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- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Nutrition Estimate
Calories: 464 kcal, Carbohydrates: 18 g, Protein: 15 g, Fat: 36 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 44 mg, Sodium: 1041 mg, Potassium: 186 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1471 IU, Vitamin C: 1 mg, Calcium: 280 mg, Iron: 1 mg