Sausage and Garlic Pesto Flatbread Recipe

Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if a stand mixer is not available, use 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.

With the stand mixer running at 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 lightly with floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1 to 2 more tablespoons of flour.

Place the dough in a greased bowl and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, the dough can be stored in the fridge for up to 2 days.

As the dough is resting and rising, prepare the toppings. Make the homemade basil pesto and cook the sausage if it’s not cooked.

Preheat oven to 475 degrees F.

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 ¼-inch thick. If possible, use a floured rolling pin. 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.

Poke fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with ½ teaspoon of olive oil.

Spread about ⅓ cup of pesto on each then top with mozzarella, tomatoes, and finish with sausage. (Reserve remaining pesto for topping.)

Bake for 15 to 20 minutes or until the crust and toppings are browned. 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.