Spicy Italian Sausage and Pepper Flatbread

Sausage and peppers have long been an Italian-American street-fair favorite. This sheet-pan flatbread piles spicy crumbled sausage, sweet bell peppers, and melted mozzarella on a crisp crust for a casual twist on the classic.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 510 cal
• 24g protein
• 42g carbs
• 27g fat
• 3g fiber

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Ingredients

• 1 lb store-bought flatbread or pizza dough
• 12 oz hot Italian sausage
• 1 large sliced red bell pepper
• 1 large sliced green bell pepper
• 1 medium sliced yellow onion
• 2 tbsp olive oil
• 2 cloves minced garlic
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 450°F and line a large rimmed baking sheet with parchment. Stretch or roll the dough into a rough rectangle that nearly fills the sheet, leaving a thin border.
2. 2Brush the dough lightly with olive oil and prick it a few times with a fork. Par-bake for 6 minutes until it just starts to firm and turn pale golden.
3. 3While the crust par-bakes, heat a large skillet over medium-high heat. Add the sausage, breaking it into small crumbles, and cook until browned and cooked through, about 7 minutes. Transfer to a plate.
4. 4In the same skillet add a drizzle of olive oil if needed, then toss in the sliced peppers and onion. Season with salt and black pepper and cook, stirring occasionally, until softened and lightly charred at the edges, 8 to 10 minutes. Stir in the minced garlic for the last minute.
5. 5Spread the pizza sauce evenly over the par-baked flatbread, leaving a half-inch border. Sprinkle half the mozzarella across the sauce.
6. 6Scatter the cooked sausage, peppers, and onions over the cheese. Top with the remaining mozzarella, red pepper flakes, and the oregano.
7. 7Return the sheet to the oven and bake 12 to 15 minutes until the cheese is melted and bubbly and the crust edges are crisp and deep golden.
8. 8Remove from the oven, sprinkle with grated Parmesan and chopped parsley, then let rest 3 minutes so the toppings settle.
9. 9Slice into squares or rectangles with a pizza wheel and serve immediately while the sausage and peppers are still sizzling.