Italian Sausage Flatbread Pizza

So this recipe kind of took me by surprise. It was one of the first Fridays of the school year and I was tired. My oldest was going to a football game and we needed to eat early. I was going to the grocery store the next day, so we didn’t have a ton of things in the house, but we had some odds and ends that needed to be used up–flatbreads in the freezer, leftover pesto, half a pound of Italian sausage that I didn’t want to re-freeze, a zucchini on the brink, some leftover pizza sauce. So I just started throwing things together and came up with this Italian Sausage Flatbread Pizza.

Turns out it was a hit. My kids LOVED it. It was quick and easy (and so was the cleanup!) It was a fun twist on our usual Papa John’s order of pepperoni (half with pepperoncinis.) Ingredients that normally freak them out (like pesto and ricotta) were in such small quantities that they loved them, more like accents than the stars of the show. It was a major winner in every way. I hurried and snapped a pic of our second pizza because I knew I was going to want to share it, but I don’t have any along-the-way pics. I know this disappoints the “why can’t food bloggers just get to the freaking point without a small novel and 52 pictures of their fingers feeling the grains of yeast” crowd greatly. ????Italian sausage Pesto Flatbread Pizza from Our Best Bites

how to make it

Preheat oven to 450 F. Line a baking sheet with foil, place flatbreads on the sheet, and set aside.

If you haven’t cooked your sausage yet, crumble it into the pan and cook completely. When the sausage is done cooking, remove the sausage from the pan, but leave about 2 tablespoons of the drippings in the pan. Cook the zucchini over medium heat for 2-3 minutes, just enough for it to soften. Remove from pan and drain on a paper towel and season lightly with salt and pepper.

While the sausage is cooking, spread pizza sauce on the flatbreads. Top with the sausage, zucchini, and shredded mozzarella. Bake in preheated oven for 5-6 minutes or until the cheese is melted but not burned.

Remove the pan from oven. Add a few dollops of ricotta cheese evenly distributed over the pizzas. Drizzle with pesto. Cut into pieces and serve immediately.

Italian sausage Pesto Flatbread Pizza from Our Best Bites

Italian sausage Pesto Flatbread Pizza from Our Best Bites

Italian Sausage Flatbread Pizza

5 from 1 vote
This Italian Sausage Flatbread Pizza is a quick and easy weeknight dinner that your whole family will love! A great way to introduce kids to pesto, ricotta cheese, and zucchini.

Ingredients

  • 2 large Naan loaves like 1 8.8 ounce package of Stonefire Naan
  • 1/4 cup pesto I like the fresh stuff that you get in the deli section of the grocery store rather than the shelf-stable pesto in jars; you can also make your own! mixed with 2-3 tablespoons of water (enough to get a nice drizzling consistency)
  • 1/2 pound Italian sausage crumbled and cooked
  • 1 small zucchini halved and thinly sliced
  • 8 ounces shredded mozzarella cheese
  • About 1/2 cup pizza sauce we love this recipe!
  • Ricotta cheese to taste about 1/4-1/3 cup will probably do

Instructions

  • Preheat oven to 450 F. Line a baking sheet with foil, place flatbreads on the sheet, and set aside.
  • If you haven't cooked your sausage yet, crumble it into the pan and cook completely. When the sausage is done cooking, remove the sausage from the pan, but leave about 2 tablespoons of the drippings in the pan. Cook the zucchini over medium heat for 2-3 minutes, just enough for it to soften. Remove from pan and drain on a paper towel and season lightly with salt and pepper.
  • While the sausage is cooking, spread pizza sauce on the flatbreads. Top with the sausage, zucchini, and shredded mozzarella. Bake in preheated oven for 5-6 minutes or until the cheese is melted but not burned.
  • Remove the pan from oven. Add a few dollops of ricotta cheese evenly distributed over the pizzas. Drizzle with pesto. Cut into pieces and serve immediately.
Author: kate jones
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This is now a lunch staple for me! I love it! I make it on whole wheat pita and add lots of veggies. Thank you for sharing. It is soooooo good. I would never of thought of using red sauce and pesto or putting zucchini on a pizza.

  2. Making this for the second time tonight but doubling it for my kids. So good and fairly easy! I’m going to try to freeze an extra – will see how it comes out of freezer. Thanks!

    1. I’m so trying this one tomorrow night! I’ve got everything but the flat bread!