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. ????

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 Flatbread Pizza

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5 from 1 review

• Author: kate jones

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Description

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.

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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)

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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.