Rustic Sausage & Roasted Vegetable Flatbreads

Cozy fall flatbreads — seasoned ricotta, roasted vegetables, and Italian sausage. Serves 2 with leftovers.

These rustic flatbreads are a perfect Friday-night comfort: quick to assemble, forgiving with substitutions, and built to reheat beautifully for lunch. The ricotta is lightly seasoned with garlic, olive oil, salt and pepper to give a creamy, savory base that ties roasted peppers, zucchini and caramelized onion together with browned Italian sausage. Crisp the crust in the oven or air fryer and finish with a drizzle of olive oil or balsamic glaze for a restaurant touch at home. From Galley to Gourmet!

Prep: 15 minutes | Cook: 15 minutes | Serves: 2 (with lunch leftovers)

Ingredients

For the flatbreads

2 naan or flatbreads (or 1 small pizza dough divided)
½ lb Italian sausage (mild or spicy)
1 cup shredded mozzarella or fontina
Optional: balsamic glaze for finishing

For the roasted vegetables & ricotta

1 small red onion, sliced
1 red bell pepper, sliced
1 zucchini, sliced
½ cup ricotta cheese
1 clove garlic, minced
1 tsp olive oil (for ricotta)
Salt and pepper, to taste
½ tsp dried oregano
Pinch of red pepper flakes

Instructions

Preheat: Heat oven to 425°F (220°C). Line a sheet pan for the vegetables.
Roast vegetables: Toss the sliced red onion, red bell pepper and zucchini with 1–2 tbsp olive oil, salt, pepper and the dried oregano. Spread on the sheet pan and roast 12–15 minutes until edges caramelize and vegetables are tender. Remove from oven and set aside.
Brown the sausage: While the vegetables roast, brown the Italian sausage in a skillet over medium heat, breaking it into pieces. Cook until nicely browned and cooked through. Drain any excess fat and set sausage aside.
Season the ricotta: In a small bowl, combine ricotta with the minced garlic, 1 tsp olive oil, a pinch of salt and a few grinds of black pepper. Stir until smooth and creamy.
Assemble the flatbreads: Spread an even layer of the seasoned ricotta on each naan or dough base. Top with roasted vegetables and browned sausage. Finish with a generous sprinkle of shredded mozzarella or fontina and a pinch of red pepper flakes.
Bake: Bake assembled flatbreads at 425°F for 8–10 minutes, until cheese is melted and edges are crisp. For extra-crisp bases, place naan directly on the oven rack for the last 2–3 minutes (watch closely).
Finish & serve: Remove from oven and drizzle lightly with good olive oil or a little balsamic glaze. Slice and serve warm.

Make-ahead & leftovers: Roast the vegetables and brown the sausage earlier in the day to cut evening prep time. Leftover slices reheat best in a 375°F oven or air fryer for 4–6 minutes to restore crispness.

Variations & swaps

Use mushrooms or eggplant in place of zucchini, swap the ricotta for whipped feta for tang, or swap Italian sausage for cooked chorizo or shredded rotisserie chicken. For a lighter finish, add fresh arugula or basil after baking.

Admiral's Table