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Sausage & Fig Flatbread

Forage your garden or local farmers market for arugula and rosemary, to dress the beautiful vegan Italian Sausage Flatbread. In the winter when fresh fruit is scarce, use halved dried figs that have been soaked in warm water for 10 minutes to soften. If desired, drizzle the finished flatbreads with plant-based honey for a sweet and savory treat. 

Makes 4 servings
 

what you’ll need:

1 (16-ounce) package of refrigerated whole wheat pizza dough
2 tablespoons oil, divided
6 ounces vegan chèvre or cream cheese
2 cups arugula
4 fresh figs (green or brown), cut into quarters
1 tablespoon minced fresh rosemary
1 package Tofurky® Italian Sausage

how to make:

1. Preheat grill to 400°F.
2. In a food processor, pulse sausage until coarsely crumbled. In a skillet over medium heat, warm 1 tablespoon oil. Sauté crumbled sausage until lightly browned. Set aside.
3. Divide dough in half, and roll or stretch into two ovals or roughly 10” circles. Brush the top of the dough and grill grate with remaining oil, and carefully place the dough on the grill. Grill until charred in spots on the bottom, about 1 to 1 ½ minutes, then use tongs to flip the dough and grill the other side, about 1 to 2 minutes.
4.
Transfer flatbreads to a cutting board. Evenly spread with the cheese then sausage crumbles and top with arugula, figs, and rosemary.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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