Recipe

Smoked Andouille Chicken Sausage Flatbread

Name: Smoked Andouille Chicken Sausage Flatbread
Yield: 4
Ingredients: 12 oz Andouille Chicken Sausage (diced); 8 oz Boar’s Head® Monterey Jack Cheese (shredded); 3 tbsp Boar’s Head® 54% Lower Sodium Yellow Mustard; Boar's Head Jalapeno Pepper Sauce (to taste); 2 cups Pizza sauce; 0.5 each Yellow Onion (diced); 1.5 cups Pico de Gallo; 4 oz Sweet Bell Peppers (sliced); 4 each Naan or flatbread; 1 tbsp Olive Oil

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

Boar’s Head_® Monterey Jack Cheese, shredded

3tbsp

Boar’s Head_® 54% Lower Sodium Yellow Mustard

Boar's Head Jalapeno Pepper Sauce, to taste

2cups

Pizza sauce

½each

Yellow Onion, diced

1½cups

Pico de Gallo

4oz

Sweet Bell Peppers, sliced

4each

Naan or flatbread

1tbsp

Olive Oil

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.