So at home I pulled together some ingredients:
1/2 red onion
1 clove of garlic
1/2 teaspoon crushed red peppers
Ground Black Pepper
Extra Virgin Olive Oil
Chunky Slices of Mozzarella
Shaving of Pecorino Romano
Trader Joe’s Jarred Pizza Sauce (I know coulda made my own, but after a wonderful day at the beach, easy peasy, was the priority)
So I made a quick version of sausage and peppers, browning the sausage bulk style with veggies and adding chiffonade of basil. Brushed the flatbread with EVOO and then spread thin layer of pizza sauce; topped with the sausage & peppers mixture; dotted with chunks of mozzarella and a nice shaving of Pecorino. I slid the pizza onto the pizza stone in a 425º oven, then I switched the oven to Convection Roast. The stone crisps the flatbread like a pizza crust and the convection circulates the heat over the toppings melting the cheese and heating them properly. After 8 minutes I turn off the oven and let the pizza rest for 2 more minutes on the stone. Pull it from the oven and sprinkle with more basil chiffonade and serve! YUM! We have a winner! So great for an easy meal accompanied by a salad. While I love traditional Pizza dough, I’m always challenged by the handling of the dough and get frustrated that my shapes are more than rustic!!
Can’t wait to try the next version! Hope the leftovers heat nicely!