Pesto Flatbread with Chicken Sausage
The best of both worlds combine in this cheesy pesto flatbread recipe with chicken sausage topped with mozzarella cheese and fresh basil.
Servings: 7 servings
Calories: 225kcal
Equipment
- sheet pan
Ingredients
- 1 large flatbread
- ½ cup jar pesto sauce or ½ cup homemade pesto or ½ cup homemade pesto
- 1 ⅓ cups mozzarella cheese shredded
- ½ cup parmesan cheese
- 2 chicken sausage links thinly sliced
- 6 Fresh basil leaves
Instructions
- Preheat the oven to 425° and prep the flatbread with the pesto sauce in a thin layer.
- To the pesto, add a generous sprinkle the parmesan cheese on top of the pesto in an even layer, then add a layer of the thinly sliced chicken sausage.
- Add a layer of mozzarella cheese on top, then bake for 15 minutes or until the crust is crispy and the cheese is bubbly. Garnish with fresh basil leaves and serve
Notes
Choose a flatbread that is sturdy and does not bend too much. With all the added toppings, sometimes flatbread crust gets soggy and falls apart. use a sturdy bread for this flatbread.
Use enough pesto to cover the area of the flatbread. We want maximum flavor!
Cut the chicken sausage into thin rounds so that you don't have chunks of chicken sausage in uneven areas of the flatbread.
Wait to add the fresh basil leaves until after the flatbread bakes. I sometimes find that baked basil wilts and gets crispy rather than staying fresh and malleable.
Use a chicken sausage that is not entirely overpowering. You don't want the chicken sausage to be too spicy or filled with a million different flavors to take away from the pesto.
Nutrition
Calories: 225kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 693mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 0.4mg | Calcium: 226mg | Iron: 1mg
