Ingredients
ANDOUILLE SUN-DRIED TOMATO FLATBREAD
- 2 8-inch flatbreads or Naan
- Olive oil
- 6 tablespoon(s) sun-dried tomato spread
- 1 link Hoffy Chicken Andouille Sausage, sliced into thin rounds
- 1/2 cup(s) shredded mozzarella cheese
- 2 tablespoon(s) grated Parmesan cheese
Sundried Tomato Spread
- 3 ounce(s) sundried tomatoes, rehydrated in warm water
- 1/4 cup(s) olive oil
- 1 garlic clove
- salt
- freshly ground pepper
ANDOUILLE, MUSHROOM & PESTO FLATBREAD
- 2 8-inch flatbreads or Naan
- Olive oil
- 4 ounce(s) mushrooms, sliced
- 1 link Hoffy Chicken Andouille Sausage, sliced into thin rounds
- 6 tablespoon(s) pesto
- 1/2 cup(s) shredded mozzarella cheese
- 2 tablespoon(s) grated Parmesan cheese
ANDOUILLE, CRANBERRY & SAGE FLATBREAD
- 2 8-inch flatbreads or Naan
- Olive oil
- 1/2 cup(s) shredded mozzarella cheese
- 1 link Hoffy Chicken Andouille Sausage, sliced into thin rounds
- 1/2 cup(s) cranberry sauce
- 6 fresh sage leaves
- 2 tablespoon(s) grated Parmesan cheese
ANDOUILLE, BLISTERED TOMATO & FETA FLATBREAD
- 2 8-inch flatbreads or Naan
- Olive oil
- 1 link Hoffy Chicken Andouille Sausage, sliced into thin rounds
- 12 small cherry tomatoes
- 1/2 cup(s) crumbled feta cheese
- 2 large basil leaves, cut into thin strips
- 2 tablespoon(s) grated Parmesan cheese
Dinner Our smoked Andouille is rich with spices and full of flavor…and it’s scrumptious on a pizza. These flatbreads are simple to assemble and can be made with any variety of our fine sausages, a mix of cheeses and lots of other crazy delicious toppings!
Preparation
- Preheat the oven to 400ºF.
- Place the flatbreads or Naan on a baking sheet and brush with a thin layer of olive oil.
Sundried Tomato Spread
- Combine the ingredients in your food processor and blend until spreadable.
For the Andouille Sundried Tomato Flatbread
- Sauté the Andouille sausage slices over medium heat until golden brown, about 5 minutes.
- Spread 2 tablespoons of sundried tomato spread on each flatbread.
- Top with the Andouille, mozzarella cheese and a sprinkling of Parmesan cheese.
- Bake for 8 to 10 minutes or until bubbly and browned.
For the Andouille Mushroom Pesto Flatbread
- Heat 1 teaspoon of olive oil in a sauté pan over medium heat.
- Add the mushrooms and sauté, stirring often, for 3 minutes.
- Add the Andouille sausage slices and sauté for 3 minutes more.
- Spread the pesto on each flatbread.
- Top with the Andouille and mushrooms, mozzarella cheese and a sprinkling of Parmesan cheese.
- Bake for 8 to 10 minutes or until bubbly and browned.
For the Andouille Cranberry & Sage Flatbread
- Distribute the mozzarella cheese evenly over the flatbreads.
- Sauté the Andouille sausage slices over medium heat until golden brown, about 5 minutes.
- Top the flatbreads with the Andouille and place dollops of the cranberry sauce all over.
- Top with sage leaves and a sprinkling of Parmesan cheese.
- Bake for 8 to 10 minutes or until bubbly and browned.
For the Andouille Blistered Tomato & Feta Flatbread
- Heat 1 teaspoon of olive oil in a sauté pan over medium heat.
- Add the tomatoes and sauté, stirring often, for 3 minutes or until the tomatoes begin to blister.
- Add the Andouille and sauté for 3 minutes more.
- Spoon the tomato and Andouille mixture on the flatbread.
- Sprinkle with feta cheese, scatter the basil and finish with a sprinkling of Parmesan cheese.
- Bake for 8 to 10 minutes or until bubbly and browned.
