Recipe

Smoked Andouille Chicken Sausage Flatbread

Name: Smoked Andouille Chicken Sausage Flatbread
Yield: 4
Ingredients: 12 oz Andouille Chicken Sausage (diced); 8 oz Monterey Jack Cheese (shredded); 3 cda Lower Sodium Yellow Mustard; Boar's Head® Jalapeño Pepper Sauce (to taste); 2 tazas Salsa para pizza; 0.5 por unidad Cebollas amarillas (diced); 1.5 tazas Pico de Gallo; 4 oz Ají morrón dulce (sliced); 4 por unidad Naan o pan plano; 1 cda Aceite de oliva

With Boar’s Head Smoked Andouille Sausage,Monterey Jack Cheese, and Yellow Mustard, our Flatbread Pizza packs immense flavor in a surprisingly easy-to-make dish.

Serves

Ingredients

12oz

Andouille Chicken Sausage, diced

8oz

Monterey Jack Cheese, shredded

3cda

Lower Sodium Yellow Mustard

Boar's Head_® Jalapeño Pepper Sauce, to taste

2tazas

Salsa para pizza

½por unidad

Cebollas amarillas, diced

1½tazas

Pico de Gallo

4oz

Ají morrón dulce, sliced

4por unidad

Naan o pan plano

1cda

Aceite de oliva

Instructions

01In a non-stick skillet, add olive oil and heat until translucent over medium-high heat.
02Add onions and andouille sausage, cooking until onions are tender and sausage has caramelized
03Remove onions and sausage from heat and set aside.
04Prehate oven to 400F and place pizza stone inside to get hot.
05Lay naan on clean work surface and spread pizza sauce evenly on 4 pieces
06Alternate layering sausage and onions with shredded cheese until all is used.
07Finish with baby bell pepper slices and bake for approx. 15 minutes or until golden brown and crisp crust
08Once removed from oven, finish flatbreads with pico de gallo and drizzle yellow mustard over top.
09Serve with jalapeno pepper sauce.