Flatbread With Sausage Bell Peppers And Asiago Recipes

EASY FLATBREAD RECIPE WITH ASIAGO, SAUSAGE & PEPPERS

Steps:

• Preheat oven to 350 degrees.
• In a saute pan, add 1 Tablespoon of olive oil and turn on the heat to medium high.
• Add your onions and sauté for 1 or 2 minutes.
• Next add your peppers and sauté for another 2 minutes.
• Take off the casing of the sausage link and crumble into the pan and cook until browned well.
• Turn of heat.
• Mix remaining 1 Tablespoon of olive oil with garlic and brush all over both naan bread.
• Split your sausage topping in half and spread evenly over naan bread.
• Top with cheese.
• Place in the oven for 10 minutes or until the cheese is cooked to your liking.
• Enjoy!

FLATBREAD WITH SAUSAGE, BELL PEPPERS, AND ASIAGO

Steps:

• 1. Set a pizza stone on the center rack. Preheat oven to 450°F, or higher if possible.
• 2. Sprinkle some flour on the work surface.
• 3. Divide the dough into halves or thirds, depending on how thin or thick you like your flatbread. Work the dough, rolling it into a ball, then flattening it into a circle with the palm of your hand. Press with your fingertips from the center outward, widening the circle. Start pushing this small circle into an oblong or rectangular shape, always leveling the thickness of the dough, so that the dough is about 14 by 6 inches.
• 4. Sprinkle some cornmeal on a pizza peel or the underside of a cookie sheet. Pick up the dough and, in one deft movement, transfer it to the peel.
• 5. Drizzle 1 tablespoon of the olive oil over the surface of the flatbread. Sprinkle half (or one third if making three flatbreads) of the Asiago evenly over the dough and then scatter one half or one third (if making three flatbreads) of the sausage and pepper over the surface.
• 6. Pick up the peel and open the oven door. Gently slide the flatbread onto the stone; a few shakes of the peel and the dough should slide right off, thanks to the cornmeal.
• 7. Bake the flatbread until the surface is bubbling and the bottom of the crust is turning a dark, golden color and crisping nicely, 15 minutes or less. Use the peel to remove the flatbread from the oven, cut into slices, and serve. While the first flatbread is baking, ready the next one. Bake it as you enjoy the first one. Repeat until you've used all the dough and other ingredients.

FLATBREAD WITH EGGPLANT, PEPPERS AND OLIVES

Steps:

• Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes.
• Transfer the peppers and eggplant to a plate, cover and set aside until cool enough to handle, about 15 minutes.
• Peel the charred skins off the roasted vegetables. Slice each bell pepper in half lengthwise and discard the seeds, ribs and stems. Cut the peppers and egglannt into thin strips.
• DOUGH:.
• In a bowl, sift together the flour, salt and baking powder.
• Make a well in the flour and add the olive oil and egg yolk.
• Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon.
• Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute.
• Form the dough into a ball and place in a large, lightly oiled bowl.
• Cover with a moist towel and let stand in a warm place until the dough rises slightly, about 30 minutes.
• In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives, and season generously with salt and pepper.
• Lightly oil a 12 X 9 inch rimmed baking sheet.
• On a lightly floured work surface, roll out the dough into a rectangle to fit the pan.
• Press into the prepared pan and trim away any excess dough.
• Cover the dough base with the tomato slices, drizzle 2 Tbs. of the olive oil over the tomatoe slices. Arrange the eggplant mixture evenly over the tomatoes and drizzle with remaining olive oil.
• Bake at 450 degrees F until the edges are begining to brown, about 25 minutes.
• Remove from the oven and let cool slightly.
• Cut into squares and serve warm.

RIZZO'S FAMOUS HOT OR SWEET PEPPERS W/ ASIAGO RECIPE - (4.4/5)

Steps:

• Preheat oven to 350. Place peppers in a roaster or baking dish. Cover and bake until soft and tender, about 35 minutes. (Peppers may be prepared to this pint and refrigerated overnight) Drain the liquid and place peppers in a skillet. Season with oil, freshly chopped garlic and garlic salt to taste. Saute over medium heat until garlic is lightly browned. Top with Asiago cheese and place under broiler to melt. Transfer to a large bowl or serving platter. Serve immediately with good Italian bread.