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Roasted Red Pepper Flatbread with Sausage & Charred Broccoli

Marla Hingley
Makes 4 individual size flatbreads
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


Naan Flatbread or Classic Herb Pizza Crust

  • 5 oz GF Italian sausage
  • 4 oz broccoli florets
  • 4 oz mozzarella
  • ¼ cup crumbled feta or goat cheese
  • Pickled jalapeno slices chopped, to taste

Sauce Makes ( ¾ cup)

  • 6 oz/170g roasted red peppers
  • 4 baked garlic cloves
  • 2 Tbsp tomato paste
  • 2-4 Tbsp olive oil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1/8 tsp smoked paprika
  • Salt to taste


  • Prebake/reheat the pizza shells of your choice, set aside.
  • Remove casing from sausage, and fry until fully cooked, breaking up into smaller pieces as you go.
  • Finely chop the broccoli florets, toss with some oil and a bit of salt and pepper and place on a baking sheet. Broil in oven for 4-6 minutes, or until just starting to char.
  • Combine all sauce ingredients into a food processor and pulse until smooth.
  • Brush the cooked pizza shells of your choice on both sides with a bit of oil , spread some of the sauce over each and toppings as desired. Bake at 450°F for 10-12 minutes.
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