Cheese And Sausage Flat Bread Recipes

Steps:

• Combine rolls. Spray counter lightly with non-stick cooking spray and roll into a 10x15-inch rectangle. Place on a sprayed baking pan. Brush with olive oil and poke several times with a fork to prevent bubbles from forming. Cover with plastic wrap and let rise 30 minutes. Brown sausage and garlic and drain. Layer dough with chesses, sausage, red pepper and onions. Bake at 350°F 10-15 minutes. Sprinkle with parmesan cheese and basil and bake for 3-5 minutes more.

Steps:

• Combine rolls. Spray counter lightly with non-stick cooking spray and roll into a 10x15-inch rectangle.
• Place on a sprayed baking pan. Brush with olive oil and poke several times with a fork to prevent bubbles from forming.
• Cover with plastic wrap and let rise 30 minutes.
• Brown sausage and garlic and drain.
• Layer dough with chesses, sausage, red pepper and onions.
• Bake at 350°F 10-15 minutes.
• Sprinkle with parmesan cheese and basil and bake for 3-5 minutes more.

Steps:

• Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.
• Place all ingredients in a food processor and process until smooth.
• Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.
• Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
• Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
• Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

Steps:

• 1. Set a pizza stone on the center rack. Preheat oven to 450°F, or higher if possible.
• 2. Sprinkle some flour on the work surface.
• 3. Divide the dough into halves or thirds, depending on how thin or thick you like your flatbread. Work the dough, rolling it into a ball, then flattening it into a circle with the palm of your hand. Press with your fingertips from the center outward, widening the circle. Start pushing this small circle into an oblong or rectangular shape, always leveling the thickness of the dough, so that the dough is about 14 by 6 inches.
• 4. Sprinkle some cornmeal on a pizza peel or the underside of a cookie sheet. Pick up the dough and, in one deft movement, transfer it to the peel.
• 5. Drizzle 1 tablespoon of the olive oil over the surface of the flatbread. Sprinkle half (or one third if making three flatbreads) of the Asiago evenly over the dough and then scatter one half or one third (if making three flatbreads) of the sausage and pepper over the surface.
• 6. Pick up the peel and open the oven door. Gently slide the flatbread onto the stone; a few shakes of the peel and the dough should slide right off, thanks to the cornmeal.
• 7. Bake the flatbread until the surface is bubbling and the bottom of the crust is turning a dark, golden color and crisping nicely, 15 minutes or less. Use the peel to remove the flatbread from the oven, cut into slices, and serve. While the first flatbread is baking, ready the next one. Bake it as you enjoy the first one. Repeat until you've used all the dough and other ingredients.