Sierra Sausage & Ricotta Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using store-bought dough, let it come to room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll the dough into a thin rectangle or oval about 10–12 inches long. Transfer dough to a piece of parchment paper or a well-floured pizza peel. Brush the top lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt evenly over the dough.

If you prefer an extra-crispy base, dock the dough lightly with a fork in a few places to prevent large air bubbles during baking.

Cook the sausage

Heat a 10-inch skillet over medium-high heat. Add the sweet Italian sausage (remove casing) and break into small pieces with a spatula. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain any excess fat.

Sauté spinach and garlic

Lower the heat to medium, add the minced garlic to the still-warm skillet with a drizzle (about 1 tsp) of olive oil if needed, and sauté for 20–30 seconds until fragrant. Add the packed baby spinach and sauté 1–2 minutes until wilted and bright green. Remove from heat and squeeze out excess moisture from the spinach using a spatula or paper towels. Coarsely chop the spinach if leaves are large. Mix the cooked spinach with the cooked sausage in a small bowl and set aside.

Season the ricotta

In a small bowl, stir the ricotta with 1/4 teaspoon black pepper and a pinch of salt (optional) until smooth. Taste and adjust seasoning. Reserve about 2 tablespoons of the grated Parmesan for finishing.

Assemble cheese layer

Evenly sprinkle the shredded Monterey Jack over the oiled dough, leaving a 1/2-inch border for the crust. Dollop spoonfuls of the seasoned ricotta across the surface (about 6–8 dollops), spreading slightly but keeping some texture. Scatter the sausage and spinach mixture evenly over the cheeses. Lightly sprinkle the remaining grated Parmesan over the top and add 1/2 teaspoon red pepper flakes, distributing to taste.

Bake the flatbread

Using the parchment for transfer, slide the assembled flatbread onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is deeply golden and crisp and the cheeses are melted and bubbling. Rotate once halfway through if your oven has hot spots.

Finish and serve

Remove the flatbread from the oven and transfer to a cutting board. Drizzle with 1 teaspoon extra-virgin olive oil and sprinkle the reserved 2 tablespoons Parmesan and optional chiffonade of fresh basil or oregano. Let rest 2 minutes, then slice into 6 to 8 pieces. Serve hot with extra red pepper flakes on the side.