Name: Jalapeno & Cheddar Smoked Sausage Flatbread Pizza
Prep time: 10 min
Cook time: 15 min
Yield: 8
Ingredients: 14 oz. Eckrich Jalapeno and Cheddar Smoked Sausage cut into 1/2 -in pieces; 1 tsp. active dry or instant yeast; 1 tsp. granulated sugar; 3/4 cup(s) warm water, (between 100-110°F); 2 cup(s) all-purpose flour or bread flour (spoon and leveled) , plus more for hands and surface; 1 tbsp. olive oil, plus 1 tsp for brushing the dough; 1 tsp. salt; 1 tsp. Garlic powder or 1 clove minced garlic and/or 1 tsp Italian seasoning (optional)

Dinner Gameday Holidays & Entertaining

Jalapeno & Cheddar Smoked Sausage Flatbread Pizza

Total Time25 mins

Skill LevelIntermediate

Servings8

Rating

Total Time25 mins

Skill LevelIntermediate

Servings8

Rating

Key IngredientJalapeno & Cheddar Smoked Sausage Links

AboutTurn up the heat on pizza night with this quick and delicious Eckrich® Jalapeno & Cheddar Smoked Sausage Flatbread Pizza. Simply add cheese, sauce and Eckrich® Jalapeno & Cheddar Smoked Sausage to your homemade or favorite premade flatbread, and the whole family will be back for seconds.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Jalapeno & Cheddar Smoked Sausage Links

14 oz. Eckrich Jalapeno and Cheddar Smoked Sausage cut into 1/2 -in pieces

1 Tsp. active dry or instant yeast

1 Tsp. granulated sugar

3/4 cup(s) warm water, (between 100-110°F)

2 cup(s) all-purpose flour or bread flour (spoon and leveled) , plus more for hands and surface

1 Tbsp. olive oil, plus 1 tsp for brushing the dough

1 Tsp. salt

1 Tsp. Garlic powder or 1 clove minced garlic and/or 1 tsp Italian seasoning (optional)

Key IngredientJalapeno & Cheddar Smoked Sausage Links

Directions

1HEAT oven to 475°F.

2PLACE sugar and yeast into the bowl of a mixer attaching either a dough hook or a paddle. You can also use a large mixing bowl.

3POUR warm water in slowly and gently whisk. Cover loosely with a clean kitchen towel.

4SIT for 5 minutes. Mixture should become frothy.

5PLACE dough in a greased bowl and with plastic wrap, foil or kitchen towel cover and rest for 45 minutes.

6PREPARE toppings while dough is resting and rising.

7SHAPE dough by punching down to release any/all air. Divide dough into two and, on a lightly floured surface, work the dough by shaping and stretching it until it is ¼-inch thick (make sure it is thin). Repeat with second dough.

8TRANSFER both pieces of dough to a silicone-mat lined baking sheet, parchment paper or pizza stone.

9POKE fingers all around the surface of the flatbreads or use a fork to prick holes.

10DRIZZLE with ½ tsp of olive oil.

11TOP with Italian cheese and ½ sliced links, thinly sliced tomatoes and some fresh basil.

12BAKE for 15-20 minutes or when the crust and the toppings are browned to your preference.

13SERVE warm and enjoy!

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