vegetarian flatbread | vegetarian pizza | double cheese pizza | pizza with feta
3 Flatout Artisan Thin Pizza Crusts (rustic white or spicy Italian)
14 ounces Pizza Sauce (I like Classico or Muir Glen Organic)
8 ounces shredded organic mozzarella
4 ounces crumbled sheep's milk feta cheese
6 peppadew peppers (thinly sliced)
2 Field Roast vegetarian Italian sausages (or sub your favorite)
3 cloves of garlic
- Preheat your oven to 400 degrees.
- Slice your sausages into thin rounds, then saute them with the garlic cloves in a skillet over medium high heat for approximately 8 minutes --- flipping halfway through... until lightly browned on both sides. Remove from heat. Chop garlic cloves into pieces.
- Assemble your pizzas: lay the 3 Flatout crusts flat on a large baking sheet. Spread a thin layer of pizza sauce on each one. Then sprinkle approximately 1/2 -3/4 cup of shredded mozzarella cheese on each. Top with cooked Italian sausage rounds, peppadew peppers, garlic, and the feta cheese.
- Bake for 10 minutes, until mozzarella is melted and slightly browned.
- Slice and serve.
Yields 4 Servings