Our Sausage & Sweet Pepper Flatbread is topped with creamy red pepper pesto, sweet bell peppers and onions, and a generous helping of meaty pork sausage crumbles. This delicious meal is a classic that you’ll order again and again.
Sweet Pepper & Sausage Flatbread
- 1 – 2 packages flatbread
- 1 – 2 packages red pepper pesto
- 1 – 2 packages shredded mozzarella cheese
- 1 – 2 packages peppers & onions
- 1 – 2 packages sausage crumbles
1A) Prep and Loading (2 Servings)
Place red pepper pesto in a bowl of hot water to thaw for 2 minutes. Divide 2 flatbreads between 2 Suvie pans. Once the pesto is thawed evenly divide between both flatbreads and spread into an even layer. Sprinkle each flatbread with shredded mozzarella cheese, then top with the peppers, onions, and sausage crumbles (note you may have extra peppers & onions). Place both pans in Suvie. Input settings and cook now. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 30 minutes
Top Zone: Bake at 350°F for 30 minutes
1B) Prep and Loading (4 Servings)
Follow instructions in Step 1A for the first two flatbreads. After the cook is finished carefully remove the hot pans and transfer to a cutting board. Repeat step 1A for the 3rd and 4th flatbreads. (Note: since the Suvie is now hot you can reduce the cooking time by 5 minutes.)
2) When the cook is complete remove pans from Suvie and carefully remove flatbreads with a spatula. Cut the flatbreads into squares or triangles and serve.
Nutritional Information per serving (2-4 servings per recipe): Calories 780, Total Fat 49g, Total Carbohydrates 55g, Total Sodium 1450mg, Total Protein 30g.