Sausage And Peppers Flatbread Pizza

There is a sandwich shop here in downtown Atlanta that has the juiciest and greasiest Sausage and Peppers sub that I have ever had.  It is... in one word..


But Lord knows I can't eat that stuff like I used to...

But I want too...


So I looked for a way to enjoy my sausage and peppers without the 1/2 cup of excess grease dripping from it but still the same delicious flavor.  And as luck would have it last night was pizza night in my house-so with the help of my executive chef/taste-tester (my 11 year old) and some marinara sauce- we made sausage and peppers flatbread pizza...And it was in one word..


Sausage and Peppers Flatbread Pizza

What you need:

Flatbread Pizza Dough-( I used Pillsbury, but feel free to make your own)
11/2 cup of cooked Sausage ( I used Chicken Sausage)
1 cup of Marinara Sauce (you might not use that much-I like saucy pizza)
1 whole Red Pepper Sliced
1/2 Sweet Onion Sliced
1/4 Cup Spinach ( I sneak this in the pizza, my daughter has no clue she is eating spinach)
 Fresh Mozzarella thinly sliced (I used about 1 1/2 cup)
Olive Oil for drizzling 
Salt for sprinkling

Let's put it together:

Before I began I cooked my sausage in a sauce pan on top of the stove. As you can see I like my sausage a little on the "cooked" side.. My Granny used to say "you have to cook the Pig out of it" which I guess doesn't qualify here since I used Chicken Sausage-but after years of overcooking my sausage..well you get my point.

Roll/stretch out pizza dough. Lay it on pan drizzle with olive oil and sprinkle with salt. Bake in the oven for about 5 minutes.
Remove pizza crust from oven. Spoon a desired amount of marinara sauce on the crust and spread it evenly. Top with Spinach and sliced mozzarella. Add cooked sausage then sliced onions and red pepper and just a little more mozzarella. 
Sprinkle again with a little salt, then bake for 15-17 minuter, or until crust is golden brown and toppings are deliciously bubbly.
Remove from oven. Cut into squares and serve immediately.


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