Mouthwatering Grilled Sausage Flatbread Pizza with Onions and Peppers
Create an Artisan-quality grilled flatbread at home with this easy to follow recipe & prep ahead tips.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 Flatbread Pizzas
- 1 package Smoked Sausage
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large red bell pepper
- 1 cup sliced musrooms
- 1 large white sweet onion
- 6 slices fresh mozzarella
- 1/4 cup marinara sauce
- 8 leaves fresh basil
- 2 tablespoons olive oil extra virgin
- 1/4 tsp Italian seasoning to taste
Clean, de-seed and slice peppers into thin strips.
Slice onion into 1/4" thick rings
Slice Eckrich Sausage into 1/3" thick slices.
I typically prep the above items ahead of time and store them in an airtight container in the fridge until I am ready to grill. It saves times!
Once you are ready to grill, toss your sausage, veggies, and oil together, and place into a grill pan.
Grill for 10 minutes-occasionally turning the veggies. You do not want them mushy, but cooked and slightly wilted.
Once the veggies and sausage are done, remove from heat and set aside.
Lower grill heat to indirect heat, and place the flatbreads on the grates for 1 minute per side; remove.
Assemble flatbread pizzas by adding a healthy amount of sauce, cheese, and toppings.
Grill for 3-5 minutes on indirect heat.
Remove from grill and enjoy.
Remember to turn your grill off.
Keep an eye on the flatbread once on the grill to prevent it from burning. I always make lots of sausage, onions, and peppers to have on-hand for additional pizzas later in the week, or a quick meal enjoyed alone or over rice.
Nutritional values may vary and are meant to be a guide.
Serving: 1pizza | Calories: 496cal | Carbohydrates: 27g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 711mg | Potassium: 942mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3870IU | Vitamin C: 350mg | Calcium: 471mg | Iron: 2mg