Italian Pork Sausage Pizzas
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Italian Pork Sausage Pizzas

Italian Pork Sausage Pizzas

with Pickled Jalapeño, Shallot, and a Side Salad

It doesn’t matter if you’re a pizza traditionalist or a radical when it comes to toppings—this recipe is sure to satisfy either way. The flatbread crust gets layers of tomato, mozzarella, and Italian sausage to keep it classic. But then things get interesting with the addition of feisty pickled jalapeño and shallot. Toss the pizza in the oven and give the salad a few tosses too, and you’ve got crispy, piping hot goodness on the table in a flash. Who can say no to that?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

6 ounce

Sweet Italian Pork Sausage

1 unit


1 unit


4 teaspoon

White Wine Vinegar

2 unit


(Contains Wheat, Sesame)

½ cup

Crushed Tomatoes

4 ounce

Fresh Mozzarella

(Contains Milk)

1 teaspoon

Italian Seasoning

2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Olive Oil

½ teaspoon





Nutrition Values

/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Small Bowl
Medium Bowl


Preheat Broiler and Cook Sausage

Adjust broiler rack so that it is 6-8 inches from flame and place a baking sheet on rack. Preheat broiler to high. Remove sausage from casings of 2 links (use other as you like). Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat. Cook, tossing, until browned, about 4 minutes.

Pickle Jalapeño and Shallot

Wash and dry all produce. Slice half the jalapeño into very thin rounds (use the rest as you like). Halve, peel, and thinly slice shallot. Place sliced jalapeño, shallot, 1 TBSP vinegar (we’ll use more later), ½ tsp sugar, and a pinch of salt in a small bowl. Toss to coat and set aside to pickle.

Spread Tomatoes

Carefully remove baking sheet from oven (use your mitts). Place flatbreads on sheet, then spread evenly with just enough tomatoes to coat in a thin layer (we used ½ cup tomatoes overall). Season with salt and pepper.

Add Toppings

Tear mozzarella into small pieces with hands and scatter over top of flatbreads, then top with sausage, Italian seasoning, and as much of the pickled jalapeño and shallot as you like. Broil until cheese melts and crust is crisp, 5-10 minutes.

Toss Salad

While flatbreads broil, toss together lettuce, 1 tsp vinegar (you’ll have some left over), and 1 TBSP olive oil in a medium bowl. Season with salt and pepper.

Cut and Serve

Cut flatbreads into slices. Serve with salad on the side. TIP: If you didn’t use all of the pickled jalapeño and shallot, serve it on the side as an optional garnish.