Flatbread With Sausage Bell Peppers And Asiago Food

EASY FLATBREAD RECIPE WITH ASIAGO, SAUSAGE & PEPPERS

Steps:

• Preheat oven to 350 degrees.
• In a saute pan, add 1 Tablespoon of olive oil and turn on the heat to medium high.
• Add your onions and sauté for 1 or 2 minutes.
• Next add your peppers and sauté for another 2 minutes.
• Take off the casing of the sausage link and crumble into the pan and cook until browned well.
• Turn of heat.
• Mix remaining 1 Tablespoon of olive oil with garlic and brush all over both naan bread.
• Split your sausage topping in half and spread evenly over naan bread.
• Top with cheese.
• Place in the oven for 10 minutes or until the cheese is cooked to your liking.
• Enjoy!

SAUSAGE AND BELL PEPPERS

Steps:

• Heat approximately 1 tablespoon of olive oil in a large frying pan.
• Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
• Remove the sausage and drain on a paper towel.
• Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
• Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
• During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
• Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
• Place sausage on top of onions and peppers and cover.
• Simmer for approximately 15 minutes or until sausage is cooked through.
• Serve on Italian Bread.

FLATBREAD WITH SAUSAGE, BELL PEPPERS, AND ASIAGO

Steps:

• 1. Set a pizza stone on the center rack. Preheat oven to 450°F, or higher if possible.
• 2. Sprinkle some flour on the work surface.
• 3. Divide the dough into halves or thirds, depending on how thin or thick you like your flatbread. Work the dough, rolling it into a ball, then flattening it into a circle with the palm of your hand. Press with your fingertips from the center outward, widening the circle. Start pushing this small circle into an oblong or rectangular shape, always leveling the thickness of the dough, so that the dough is about 14 by 6 inches.
• 4. Sprinkle some cornmeal on a pizza peel or the underside of a cookie sheet. Pick up the dough and, in one deft movement, transfer it to the peel.
• 5. Drizzle 1 tablespoon of the olive oil over the surface of the flatbread. Sprinkle half (or one third if making three flatbreads) of the Asiago evenly over the dough and then scatter one half or one third (if making three flatbreads) of the sausage and pepper over the surface.
• 6. Pick up the peel and open the oven door. Gently slide the flatbread onto the stone; a few shakes of the peel and the dough should slide right off, thanks to the cornmeal.
• 7. Bake the flatbread until the surface is bubbling and the bottom of the crust is turning a dark, golden color and crisping nicely, 15 minutes or less. Use the peel to remove the flatbread from the oven, cut into slices, and serve. While the first flatbread is baking, ready the next one. Bake it as you enjoy the first one. Repeat until you've used all the dough and other ingredients.