Meat Lovers Flatbread Recipe
Italian fennel sausage, pepperoni, red onion, mozzarella, parmesan, fresh basil. GFO
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water and active dry yeast. Let it sit for about 5-10 minutes, or until frothy.
- 2
Make Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 4
Preheat Oven
Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven to heat up.
- 5
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle or round shape, about 1/4 inch thick.
Topping Assembly
- 6
Prepare Toppings
In a skillet over medium heat, cook the Italian fennel sausage until browned and fully cooked. Drain any excess fat.
- 7
Assemble Flatbread
Transfer the rolled-out dough onto a baking sheet or a preheated pizza stone. Spread the cooked sausage evenly over the base, followed by pepperoni slices, red onion, and shredded mozzarella.
- 8
Bake
Sprinkle grated parmesan on top and bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheese is bubbly.
- 9
Garnish
Remove from the oven and let cool for a minute. Top with torn fresh basil leaves before slicing.
