Sausage & Garlic Pesto Flatbread Recipe

Name: Sausage & Garlic Pesto Flatbread
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 flatbreads; 2 servings each
Ingredients: 1 and 1/2 teaspoons active dry or instant yeast; 1 teaspoon granulated sugar; 3/4 cup warm water; 2 cups (250g) all-purpose flour (spoon & leveled); 1 Tablespoon olive oil, plus 1 teaspoon for brushing the dough; 1 teaspoon salt; 1 cup cooked or uncooked sausage*; 1 cup homemade pesto*; 8 ounces fresh mozzarella cheese, sliced into 1/4 inch thick slices; 1/2 cup sun-dried tomatoes or sliced fresh tomatoes*; optional: crushed red pepper flakes

Ingredients

1 and 1/2 teaspoons active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup warm water
2 cups (250g) all-purpose flour (spoon & leveled)
1 Tablespoon olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
1 cup cooked or uncooked sausage*
1 cup homemade pesto*
8 ounces fresh mozzarella cheese, sliced into 1/4 inch thick slices
1/2 cup sun-dried tomatoes or sliced fresh tomatoes*
optional: crushed red pepper flakes

	PREP TIME 1h	COOK TIME 15m	TOTAL TIME 1h15m
YIELD 2 flatbreads; 2 servings each

Instructions

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 your hands for 2 minutes until it all 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. Allow to sit and rest for 35-45 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 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.
Preheat oven to 475°F (246°C).
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't worry about the shape of the dough, just make sure it'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 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.