|2 servings||calories per servings 740||protein serving 38 g||carbs per serving 72 g||total fat per serving 33 g|
The difference between pizza and flatbread? The answer is highly contested, but for many it comes down to the fact that flatbread tends to be thinner and crispier, while pizza tends to have a thicker layer of sauce and cheese. By that loose definition, we went the flatbread route with this recipe, stretching our pizza dough thin and opting for a spread of Sweet Georgia Red pepper relish for our sauce. It’s a blend of sweet peppers, caramelized onion and toasted garlic concocted by our friends at Doux South in Atlanta, GA, and it adds the perfect amount of interesting sweetness and tanginess to elevate the rich spiciness of smoky sausage and cheese. One additional note: if you prefer a less spicy dish, try to use less sausage and pepper relish on your slice!
For those who avoid pork, please note that the provided Smoked Chicken Sausage has a pork casing!
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Heat oven to 425° F.
• Chop green onion.
• Remove and finely chop chard stems; cut or tear leaves into bite-size pieces.
• Halve sausage lengthwise; cut into 1/4-inch slices.
Note: Pizza dough should be completely thawed but still cold.
Grease a baking sheet with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch dough into an large, thin oval.
• Transfer to prepared baking sheet. Poke holes in dough with a fork.
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Spread relish on dough.
• Top with sausage, green onion, chard stems, cheddar and Parmesan.
• Bake in oven until cheese is melted and crust is lightly browned on the edges, 10-12 minutes.
• Scatter chard leaves over flatbread.
• Bake in oven until chard is just wilted, 2-3 minutes.
• Slice flatbread as desired.
• Season to taste with kosher salt and pepper, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...