ANDOUILLE FLATBREAD PIZZA 4-WAYS

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!

Recipe created especially for HOFFY by Chef Jamie Gwen.

Preparation

  1. Preheat the oven to 400ºF.
  2. Place the flatbreads or Naan on a baking sheet and brush with a thin layer of olive oil.

Sundried Tomato Spread

  1. Combine the ingredients in your food processor and blend until spreadable.

For the Andouille Sundried Tomato Flatbread

  1. Sauté the Andouille sausage slices over medium heat until golden brown, about 5 minutes.
  2. Spread 2 tablespoons of sundried tomato spread on each flatbread.
  3. Top with the Andouille, mozzarella cheese and a sprinkling of Parmesan cheese.
  4. Bake for 8 to 10 minutes or until bubbly and browned.

For the Andouille Mushroom Pesto Flatbread

  1. Heat 1 teaspoon of olive oil in a sauté pan over medium heat.
  2. Add the mushrooms and sauté, stirring often, for 3 minutes.
  3. Add the Andouille sausage slices and sauté for 3 minutes more.
  4. Spread the pesto on each flatbread.
  5. Top with the Andouille and mushrooms, mozzarella cheese and a sprinkling of Parmesan cheese.
  6. Bake for 8 to 10 minutes or until bubbly and browned.

For the Andouille Cranberry & Sage Flatbread

  1. Distribute the mozzarella cheese evenly over the flatbreads.
  2. Sauté the Andouille sausage slices over medium heat until golden brown, about 5 minutes.
  3. Top the flatbreads with the Andouille and place dollops of the cranberry sauce all over.
  4. Top with sage leaves and a sprinkling of Parmesan cheese.
  5. Bake for 8 to 10 minutes or until bubbly and browned.

For the Andouille Blistered Tomato & Feta Flatbread

  1. Heat 1 teaspoon of olive oil in a sauté pan over medium heat.
  2. Add the tomatoes and sauté, stirring often, for 3 minutes or until the tomatoes begin to blister.
  3. Add the Andouille and sauté for 3 minutes more.
  4. Spoon the tomato and Andouille mixture on the flatbread.
  5. Sprinkle with feta cheese, scatter the basil and finish with a sprinkling of Parmesan cheese.
  6. Bake for 8 to 10 minutes or until bubbly and browned.

Calories 293

Protein 16.8g

Fat 12.1g

Cholesterol 39mg

Carbohydrate 27.3g

Sodium 852mg

Fiber 1.5g

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