1½ lbs Italian sausage, sliced into ½ inch pieces
4 tri-color peppers, seeded and sliced into ½ in chslices
1 onion, sliced in half and cut into ½ inch slices
Glug of oil
8 cloves garlic
½ tsp. red pepper flakes
2 28 oz cans chopped tomatoes
3 Tbsp. tomato paste
Salt and pepper to taste
2 Tbsp. chopped basil
1 package flatbreads
1 ball fresh mozzarella
Parmesan cheese for topping
Basil for topping

In a large stockpot over medium high heat, add a glug of olive oil and cook sliced sausage until browned. Remove from pan and set aside in a bowl reserving juices. Add onions and stir in yummy bits. Cook about 6 minutes, stirring often until softened and starting to brown. Add peppers, red pepper flakes and salt. Continue to cook another 6-8 minutes. Add garlic and cook another few minutes. Add tomatoes and paste and stir well. Cook through and add sausage and juices back to pot. Stir well and let simmer at least 15 minutes. This can be made a day in advance.

Top flatbreads with sauce, sausage, peppers, fresh mozzarella and Parmesan. Heat on grill about 5 minutes with lid closed and until cheese melts. 

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