Fig & Sausage Flatbread Recipe

Name: Yats Fig & Sausage Flatbread Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each store-bought pizza dough or pre-baked flatbread; 1 tbs olive oil; 0.5 tsp coarse sea salt; 0.5 cups fig jam; 3 oz gorgonzola (crumbled); 1 each sweet onion (thinly sliced); 1 tbs olive oil (for caramelizing); 1 tsp unsalted butter (optional, for caramelizing); 8 oz fresh Italian sausage (casings removed); 1 tsp cracked black pepper; 1 tbs fresh thyme leaves (optional); 1 cups baby arugula or microgreens (optional, for finishing)

Inspired by Yats

Time45m

Serves4

Fig jam, gorgonzola, crumbled sausage, caramelized onion, & cracked black pepper.

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Ingredients

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Flatbread base

1 each store-bought pizza dough or pre-baked flatbread

1 tbs olive oil

1/2 tsp coarse sea salt

Toppings

1/2 cups fig jam

3 oz gorgonzola (crumbled)

1 each sweet onion (thinly sliced)

1 tbs olive oil (for caramelizing)

1 tsp unsalted butter (optional, for caramelizing)

8 oz fresh Italian sausage (casings removed)

1 tsp Cracked black pepper

1 tbs fresh thyme leaves (optional)

1 cups baby arugula or microgreens (optional, for finishing)

Method

Flatbread base

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. Lightly brush one side of the dough or pre-baked flatbread with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon coarse sea salt. If using raw pizza dough, stretch or roll it into a roughly 10–12-inch oval or rectangle on a lightly floured surface to about 1/4-inch thickness.

If using raw dough, transfer to a parchment-lined baking sheet or a well-floured pizza peel dusted with semolina. If using pre-baked flatbread, place it on a baking sheet lined with parchment.

Toppings

Caramelize the onion

Heat 1 tablespoon olive oil and 1 teaspoon butter (optional) in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook gently, stirring occasionally, until onions are soft and deeply golden brown, about 18–25 minutes. If they brown too quickly, lower the heat and add a splash of water to deglaze. Set aside.

Cook and crumble the sausage

In a separate skillet over medium-high heat, add the sausage (remove casings) and break it into small pieces with a spatula. Cook until no longer pink and edges are browned, about 6–8 minutes. Drain any excess fat on paper towels and keep warm.

Assemble the flatbread

Spread 1/2 cup fig jam evenly over the oiled side of the dough, leaving a 1/2-inch border. Scatter the caramelized onions evenly over the jam. Distribute the crumbled cooked sausage across the flatbread in an even layer. Sprinkle the 3 oz crumbled gorgonzola in small clusters so it distributes as it melts. Scatter 1 tablespoon fresh thyme leaves (if using) and finish with 1 teaspoon cracked black pepper.

Bake

Slide the assembled flatbread into the preheated oven (onto the stone or on the baking sheet). Bake until the crust is golden and cheese is bubbling, 8–12 minutes for pre-baked flatbread or 10–14 minutes for raw dough (times vary with oven and thickness). Rotate halfway for even browning.

Finish and serve

Remove from oven and let rest 2 minutes. If desired, scatter 1 cup baby arugula or microgreens over the hot flatbread for a peppery fresh contrast. Cut into 6–8 slices and serve warm, finishing with an extra crack of black pepper to taste.