Italian Flatbread

Flat Out Fabulous

Light and fresh, flatbreads are incredibly versatile and super simple, especially if you begin with store-bought flatbreads. Tortilla shells or naan bread can be used as well. What we love most about flatbread is that they bake really quickly, there’s no thick crust to weigh you down and the fresh toppings get a starring role. 


3 ounces sliced pepperoni (half of a 6-ounce package)

4 ounces Italian sausage, hot or mild

4 ounces goat cheese, crumbled

8-10 jarred banana pepper slices, drained

2 packaged flatbreads, about 5x9 inches each

6 basil leaves, rolled tight and thinly sliced


Place baking stone in oven and preheat to 375 degrees.

Slice the pepperoni into narrow strips. Line microwave-safe bowl with paper towel and heat on high power for 60 seconds. Stir and microwave for an additional 30 seconds or until the pepperoni is hot enough to release fat. Allow to cool slightly, then squeeze to remove excess fat.

Crumble sausage in skillet over medium heat and brown. Drain fat.

Place flatbread on piece of parchment paper large enough to create “handles” on both ends. Layer with both meats, the goat cheese and banana peppers, dividing between the two pieces of flatbread. Transfer to the heated baking stone and bake for 5-8 minutes, depending on thickness of the flatbread. Watch closely as the edges can turn brown quickly.

Remove from oven and top with chiffonade of basil. Slice and serve immediately.