1 long green pepper (poblano or Anaheim), cut into thin strips
9 oz precooked Italian pork sausage or andouille
3 oz tomato paste
2 Tablespoons butter
2 Flatbreads (about 6-8" long)
1 cup Mozzarella cheese
Salt/Pepper to taste
Instructions:
Preheat oven to 450F and adjust rack to top position.
Put onion and pepper strips on 1 side of a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, to taste.
Add the sausage to the other side of the baking pan.
Roast on top rack, flipping halfway through for 10-15 minutes or until veggies are tender and starting to brown and meat is cooked/warmed through.
Make sauce by adding 2 Tablespoons water and 2 Tablespoons butter to a small saucepan over med-low heat.
When butter is melted, whisk in the tomato paste and add salt/pepper to taste. Keep warm.
When veggies are done, remove them from the pan. Rub flatbreads with a little olive oil and sprinkle with salt/pepper. Add flatbreads to the pan and bake on top rack for about 5 minutes or until lightly golden.
Meanwhile, slice sausages in 1/2 slices and then halve to make half-moons.
Once flatbreads are toasted, spread with sauce then top with sausage, onions, peppers. Sprinkle with cheese and sprinkle with more salt/pepper if desired.
Return to oven and bake for an additional 3-5 minutes on the top rack until cheese is melted and crust is done.
Serve warm.
Nutrition Info Per Serving: Calories 515 Total Fat 74 g Cholesterol 138 mg Sodium 2583 mg Potassium 1181 mg Total Carbohydrate 69 g Dietary Fiber 7 g Sugars 12 g Protein 52 g