sausage pesto flatbread

Deliciously cheesy and savory garlic pesto flatbread topped with crumbled sausage, mozzarella, and sun-dried tomatoes uses my easy 1 hour homemade pizza dough. This is a quick and convenient dinner recipe the whole family will love!

Sausage &amp; Garlic Pesto Flatbread

yeast

sugar

(180 milliliters) warm water, (between 100-110°F, 38-43°C)

(250 grams) all-purpose flour flour

olive

salt

sausage*

pesto*

mozzarella

sun-dried tomatoes

red pepper flakes

Make the crust

 Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.

If you do not have a mixer, you can mix by hand in this step

With the stand mixer running on low speed, add the flour, olive, oil, and salt. Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.

As the dough is resting and rising, prepare the toppings. Make the homemade basil pesto and cook the sausage if it’s not cooked. I crumbled up uncooked pork sausage and browned it on the stove for about 5 minutes.

Shape the dough

Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don&#8217;t worry about the shape of the dough, just make sure it&#8217;s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)

Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Spread about 1/3 cup of pesto on each then top with mozzarella, tomatoes, and finish with sausage. (Reserve remaining pesto for topping.)

Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and spoon remaining pesto on top. If desired, finish with a sprinkle of crushed red pepper. Slice and serve warm.

Cover and store leftovers in the refrigerator for up to 1 week.

Great flatbread dough! And pesto and sausage were agreat combination. Thank you for sharing!

I've had pesto and it was OK, but nothing that made me wanting more. Until I made my own from your recipe. AND until I paired it with the other elements of this recipe! I'd never made flatbread, but your instructions were simple and thorough. I was tempted to add a bit of spinach on the top, but when I saw the 475 oven temp, I figured it wouldn't survive. :-) These flavor combinations were amazing! I can't wait to try more of your flatbread delights.

Delicious!  I agree with other commenters that the dough is very easy to work with.  I used goat cheese, sausage and fresh tomato slices.  We loved it!

https://www.youtube.com/watch?v=9sOdXbgsCms

Adapted from my favorite pizza crust recipe, this homemade flatbread pizza bakes up into a thin and chewy base for your favorite flatbread toppings. Quicker, easier, and thinner than pizza, this flatbread dough takes about 1 hour start to finish and is perfect for beginners.

Get the full recipe: https://sallysbakingaddiction.com/homemade-flatbread-pizza-recipe/

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