Italian Sausage and Mushroom Flatbread Recipe
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This Italian Sausage and Mushroom Flatbread doesn’t need a fancy little pizza oven, brah. Just a grill. And a humble pizzaiolo like yourself.
PREP TIME
20 mins
COOK TIME
20 mins
SERVINGS
4-6
Ingredients
- 16 oz. baby portobello mushrooms
- Canola oil, to taste
- Garlic powder, to taste
- Dried basil, to taste
- Dried oregano, to taste
- Crushed red pepper, to taste
- Salt, to taste
- Pepper, to taste
- 16 oz. pizza dough, divided
- 1/2 cup olive oil, divided + more for greasing pizza dough
- 1/2 head garlic, minced & divided
- 8 oz. spicy Italian sausage, cooked & divided
- 1 cup roasted red peppers, divided
- 12 oz. Low-moisture mozzarella, freshly shredded
- 1 oz. aged provolone, freshly shredded
- 1 oz. Parmesan, freshly shredded
- Arugula, for garnish
COOKING INSTRUCTIONS:
Italian Sausage and Mushroom Flatbread
- Preheat grill to medium-high heat.
- In a medium bowl, combine mushrooms, canola oil, garlic powder, dried basil, dried oregano, crushed red pepper, salt, and pepper. Toss until well-integrated.
- Grill mushrooms for 7-10 mins, turning frequently, until lightly charred outside and cooked to desired doneness. Remove from grill and set aside. Turn off grill until ready to bake flatbread.
- While mushrooms are grilling, heat olive oil and garlic in small pan over medium-low heat for 5-6 mins. Be sure to lower heat to low if oil begins to bubble too heavily. Transfer to large ramekin and set aside.
- Divide pizza dough in half and, using hands, flatten both halves into desired flatbread shape, then place each flatbread on a separate piece of parchment paper. Using extra olive oil (not the garlic oil), lightly grease the top of each flatbread dough.
- To parbake flatbread: Preheat grill to 375-400ºF. Maintain this range during the entire flatbread grilling process. Grease the grill grates with more oil. Working one flatbread at a time, flip the flatbread and place it oil side-down on grill grates. Peel parchment paper off of dough. Close grill and cook for 2-3 minutes, or until golden brown grill marks form on the underside of flatbread, and top of flatbread is no longer wet and tacky. Remove flatbread from grill and place back on parchment paper with grill marks facing up. Repeat with other flatbread.
- To top each flatbread: (be sure to top the grill mark side of the flatbread) Brush half the oil and garlic mixture over top of flatbread. Top with 1/2 of mozzarella, 1/2 of provolone, 1/2 of parmesan, 1/2 of sausage, 1/2 of mushrooms, and 1/2 of roasted red peppers.
- To grill each flatbread: Grill one flatbread at a time for 5-6 minutes, or until cheese is fully melted and underside of crust is evenly browned. Remove from grill and lightly garnish with arugula. Slice and serve. Enjoy!
PAIRINGS:
Italian Sausage and Mushroom Flatbread
Puglia
Rosé Sangiovese
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