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?
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Sweet Italian Pork Sausage
White Wine Vinegar
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.
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.
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.
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.
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 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.