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Flatbread with Chicken & Apple Sausage, Mozzarella, and Asparagus

Enjoy as an appetizer with friends or serve larger slices as an entree.


  • 1/2 cup warm water
  • 1 teaspoon dried yeast
  • 1/2 cup all purpose flour (divided
  • 1/2 tablespoon sea salt
  • cooking spray
  • 1 teaspoon dried thyme
  • 2 Aidells Chicken apple sausages, finely chopped
  • 1 garlic clove
  • 1/8 teaspoon Freshly ground black pepper to taste
  • 1 tablespoon cornmeal
  • 1 cup very thinly sliced asparagus
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Cooking Instructions

  1. Combine warm water and yeast in a large bowl, let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups, level with a knife. Add about 1 1/4 cups flour and 1/2 teaspoon salt to yeast mixture, stir until blended. Turn dough out on to a floured surface. Kneed dough (an electric mixer can be used) until smooth and elastic (about 8 minutes) add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees fahrenheit), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indention remains, the dough has risen enough.)
  3. Heat a small skillet over medium heat. Add thyme, Aidells Chicken Apple Smoked Sausage, and garlic to pan; saute 5 minutes or until sausage is browned. Stir in pepper.
  4. Preheat oven to 475 degrees fahrenheit.
  5. Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. If using a sauce, spread thin layer evenly over dough then spread sausage mixture evenly over dough. Arrange thinly vertically sliced asparagus over sausage mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475 degrees fahrenheit for 10 minutes, (6 minutes for pre-made crust) or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.