Sausage and Mushroom Pesto Flatbread combines the BEST homemade crust along with homemade pesto sauce, sautéed mushrooms, Italian sausage, and goat cheese. So many great flavors in every bite!
Homemade pizza is definitely a long-time favorite here in a house of (mostly) boys. I’m the only girl. Even the dog is a boy! 😀 Over time, I’ve gotten braver and have tried many different combinations. Thankfully, my guys aren’t the “pepperoni only” type of pizza lovers. They love it all, and have even preferred some of my meatless combos, specifically my Skillet Pesto Tomato Pizza.
Even though we love deep dish pizza (we DID live in Chicago for a year – back in the day), we seem to prefer thin or just medium crust. Less dough but more toppings. YES please.
Let’s talk about all the layers to this flatbread.
- The dough. Use your favorite go-to dough, or better yet, try my homemade pizza dough. My recipe makes three pizzas/flatbreads so I usually keep an extra in the freezer for when I just want to make one pizza/flatbread. Go to that recipe to read all about it. Super easy and it makes life easier.
- The pesto sauce. Again, use your favorite pesto sauce (the jarred version is even good) or try my homemade version. This is another one that freezes well, and I rarely run out of it. The pesto takes a mere five minutes to make, and it’s OMG delish.
- The toppings. I like to mix it up and try new combinations almost every time I make pizza or flatbread. We’re currently dying over goat cheese, so this one is topped with it. Sautéed mushrooms, Italian sausage, and goat cheese. The perfect combo.
The difference between flatbread and pizza seems to be interpreted differently.
- Some say the difference is in how thin or thick you roll your dough. So you can use the same dough for both.
- Others say the difference is in the leavening agent. Use yeast in pizza dough, and baking powder/soda in flatbread, creating a thinner crust.
- And still others think it’s all in the way you bake it. For flatbread, you par-bake the crust before adding toppings, and for pizza you don’t.
This flatbread? I used the first method. However, I’ve done it all three ways, except in #2, I used a store-bought flatbread. GASP. 🙂
Let me know what you think in the comment section below!
You could adapt these toppings to your liking. I’ve got some ideas for ya, and you could use pesto sauce, tomato sauce, or olive oil as a base.
- bacon, garlic, and fresh mozzarella
- prosciutto, tomato, and burrata cheese
- hamburger, black olives, and mozzarella
- chicken, artichokes, green olives, and goat cheese
SO many versions. So many ideas.
Sausage and Mushroom Pesto Flatbread
- Preheat oven to 450 degrees.
- In a saucepan, heat olive oil to medium-high heat. Sauté mushrooms until soft, approximately five minutes. Set aside.
- In same pan, brown Italian sausage until cooked through. Drain fat and set aside.
- Prepare a baking sheet with cooking spray. Spread pizza dough on top, flattening with your hands. Add pesto sauce, and then layer mushrooms, sausage, and goat cheese.
- Bake for 15 – 18 minutes, or until the crust is browned, and the top is golden.
- For best results, use my homemade dough and pesto sauce recipes. Links are on my site. However, you can certainly use store bought too.
- I keep small portions of homemade pizza dough and homemade pesto in my freezer. See blog post on further notes re this method.
- To get a crispier crust, pre-bake it for 5-10 minutes before adding toppings.
- You can change the toppings to whatever you like best. Ideas for these are on the blog.