Sheet Pan Pork Sausage & Pepper Flatbreads
with Monterey Jack & Mozzarella
- Wheat
- Sesame
- Milk
In our humble opinion, flatbreads pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with rich tomato sauce, sweet roasted pepper slices, savory pork sausage, and TWO kinds of cheese. Can your ’za do that?! Yeah, we didn’t think so.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
9 ounce
Longhini's Pork Sausage
1.5 ounce
Tomato Paste
2 unit
Flatbreads
(Contains: Wheat, Sesame)
½ cup
Mozzarella Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Slice top off green pepper; remove core, then cut crosswise into ½-inch-thick rings.
• Toss onion and green pepper on a lightly oiled baking sheet; season with salt and pepper. Add sausage* to same sheet. (For 4 servings, you may need to divide between 2 sheets; roast on top and middle racks.) • Roast on top rack, flipping halfway through, until veggies are tender and sausage is cooked through, 15-17 minutes.
• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.
• Once roasted, remove veggies and sausage from baking sheet. Carefully wipe off sheet. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks.) • Toast on top rack of oven until golden, 5-7 minutes. • Meanwhile, carefully slice sausage on a diagonal into ½-inch-thick pieces.
• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.
• Allow flatbreads to cool slightly, then slice into pieces. • Divide between plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sausage, pepper, and onion combo delivers satisfying, pizza-night flavor — though some found the overall dish mild and wished for bolder seasoning. 🍕
- Ease of prep: This is a quick, low-fuss meal; roasting the sausage and vegetables together on one sheet keeps cleanup easy.
- Suggestions: The tomato sauce is the most-mentioned tweak — use less water than directed (or skip it entirely) to avoid a runny result, and add garlic powder, Italian seasoning, and a pinch of sugar to boost flavor. Watch the flatbreads closely during toasting, as several reviewers found 5–7 minutes too long and the bread turned cracker-crisp; pulling them out a minute or two early helps. Slicing sausage links diagonally rather than using ground sausage gives better balance and easier eating.
- Leftovers: Leftovers reheat well and make a great next-day lunch; one reviewer even noted it froze nicely.
- Portions: Most found the cheese and sauce quantities a little short — adding an extra handful of mozzarella and a second packet of tomato paste makes a noticeable difference.
Reviews from our home cooks
I sautéed the onions and peppers and added about 5 cloves minced garlic to them, I boiled the sausage. I toasted the flatbread and then buttered and added garlic powder, making it garlic bread. I put the sauce on and added some oregano, red pepper flakes then the cheese including extra mozzarella and romano cheese then sausage, the onion, pepper, garlic mixture and into the oven. It was delicious.
We prefer the sausage crumbled so I removed the casings and cooked it in a pan. We also added mushrooms, substituted red bell pepper which was roasted with the onion. We then added sliced olives. Used my homemade pizza sauce that was in the fridge. We love this pizza. I have been trying to find flatbread like this without success. Guess I will have to make my own.
I sauteed the peppers and onions, while searing the sausage that I sliced into medallions. Then mixed olive oil with the tomato paste and stirred in the peppers and onion. I spread the mixture on the flatbreads, sprinkled the cheese and lastly placed the medallions on top before baking.
So easy to prepare. Onions, peppers and sausage all cook together before loading up the flatbreads. So savory!!
Yummy. I completely made this in my air fryer. With it being so hot no way I was lighting my oven. Toasted the flatbreads, cooked the sausage and peppers all in the air fryer. You should consider adapting recipes for the air fryer as it is so popular.
I added some red pepper, overall really liked these. The flatbread is a good texture and the sausage has good flavor.
Yummy! Love the easy prep. The flatbread turned out crispy and the sausage and ingredients blended together for a perfect meal.
Way too much sausage for the size of the flatbreads. Sausages are better with casings removed before cooking. Tomato sauce was bland. I added Italian herb blend and granulated garlic to improve it. Meal is a 4 with my changes but only a 3 if made "as is".
This flatbread exceeded expectations! The flavors all worked really well together, and the Italian sausage was really yummy. The tomato sauce turned out super watery though, and I don't think it needed the added butter.
These were great, but a little tricky to eat with the large pieces of sausage. Don't toast the flatbread too long before adding the sauce and toppings.
