Rosina Medium Chunky Italian Sausage Flatbread Pizza
Rosina Medium Chunky Italian Sausage Flatbread Pizza
  • Servings: 2 Flatbread pizzas
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  • 1 Cup Rosina Medium Chunky Italian Sausage- Mild
  • 1 lb. Pizza dough, divided into two even balls
  • Cornmeal or flour (for dusting)
  • 1 Cup of Pizza sauce
  • 8 ounces fresh Mozzarella, torn into bite-sized pieces, divided
  • ½ Cup Red and Yellow Bell Peppers mixed, thinly sliced
  • Salt and Black Pepper, to taste
  • Pizza peel or metal pizza tray


Using your preferred method of cooking pre-heat pizza oven (deck oven, conveyor oven, convection oven, wood-fired oven) to desired cooking temperature. 

Let pizza dough rise and double in size. Place in a warm, dry place to rise for at least one hour. 

Lightly dust pizza peel with cornmeal or metal pizza tray. Working with 1 piece at a time, stretch dough, or use a rolling pin to roll each dough ball out into a long rectangle to your desired thickness. Thinner is better in this case.

Transfer dough to pizza peel or metal tray and using half of each topping, top with pizza sauce, season with salt and black pepper, mozzarella, bell peppers and sweet Italian sausage. 

Carefully slide pizza directly into pizza oven and cook until the crust is crisp, and the cheese is melted and bubbly. Cooking times will vary depending on the choice of pizza oven. 

Using pizza peel or a large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray.

Slice and serve immediately. Repeat process for second pizza. 

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