BBQ Smoked Sausage Flatbread with Gruyere

This concept came from a small beer and pizza joint in Wisconsin that we dined at this summer. Their BBQ pizza had kielbasa sausage sliced up on it, genius! It worked great and the flavor combinations were awesome! I think kielbasa is so under-rated! You can get ring style sausage in a variety of flavors and meat varieties these days. Chicken and turkey sausage would also work great on this pizza.

I added green bell pepper and banana peppers because I had them fresh from the garden (not mine of course…I don’t garden). I grilled the peppers to give them that char grilled flavor and to soften them a bit, yum! I also cooked up some bacon…because…well bacon is great on anything, and pairs well with bbq sauce. The combination of mozzarella and smoky gruyere is wonderful on this pizza!

I actually grilled my flatbreads, but you can easily make this in the oven using any form of crust you like. I love using naan bread in the summer because it grills up nicely. Perfect for lunch, dinner, or a party snack! Enjoy!

BBQ Smoked Sausage Flatbread with Gruyere

Servings 2
Author Laura Doerr

Ingredients

  • 2 flatbreads such as naan
  • 1/2 cup BBQ sauce
  • 8 oz kielbasa sausage grilled, sliced
  • 4 slices bacon cooked, crumbled
  • 1/2 medium green bell pepper
  • 1 pepperoncini
  • 2 scallions sliced
  • 1/2 cup mozzerella cheese shredded
  • 1 cup gruyere cheese shredded
  • fresh parsley or cilantro optional

Instructions

  1. Preheat grill or oven to 350 degrees.
  2. Grill the sausage and peppers until heated through and you get grill marks, about 5-10 minutes. Remove from grill, slice sausage, and chop peppers. Grilling is an optional step, you can use the raw peppers, and un-grilled sausage since it is already fully cooked, the grill just adds great flavor and heats everything through.
  3. Meanwhile, spread the BBQ sauce evenly between the 2 flatbreads. Add chopped scallions, and sprinkle with half of the gruyere cheese. Top with sausage, cooked crumbled bacon, and peppers. Top with remaining gruyere and mozzarella.
  4. Grill or bake flatbreads until cheese is melted, and crust is crisp. Watch closely to avoid burning the bottom of the flatbreads on the grill. If using a fresh dough crust, baking times will vary.
  5. Slice and garnish with fresh parsley or cilantro if desired. Enjoy!

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