Crisp grilled pizza dough is topped with slow-cooked onion slices, sliced sausage, tangy goat cheese and sweet figs for an impressive and restaurant-worthy dish that’s perfect as an appetizer or as a satisfying entrée.
Grilled Sausage Flatbread with Caramelized Onion and Figs
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 2 tbsp butter
- 1 Vidalia onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp each salt and pepper
- 2 tsp sugar
- 1/4 cup dry sherry or white wine
- 1 tbsp balsamic vinegar
- 4 Isernio's Chicken Sausages (we recommend Italian Chicken or Chicken Spinach & Feta)
- 1 ball (1 1/2 lb) prepared pizza dough
- 1 tbsp olive oil (approx.)
- 8 fresh figs, quartered
- 2 oz goat cheese, crumbled
- 1 cup arugula
- 1/4 cup finely chopped chives
Instructions
- Melt butter in large, deep skillet set over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, for 20 to 25 minutes or until caramelized. Stir in sugar; cook for 2 minutes. Add sherry and vinegar; simmer for about 2 minutes or until most of the liquid has evaporated. Let cool slightly.
- Meanwhile, preheat grill to medium-high heat; grease grates well. Grill sausages, turning as needed, for 12 to 15 minutes or until well marked and cooked through. Let cool slightly; slice diagonally. Set aside.
- Divide pizza dough into four portions. On lightly floured surface, roll each portion into 8-inch round. Brush one side with some olive oil; place on grill, greased side down. Grill for about 3 minutes or until well marked and set. Brush top with some oil; flip over. Reduce heat to medium.
- Working quickly, spread onions over each flatbread. Top with sausage, figs and goat cheese. Grill for about 5 minutes or until golden brown on bottom and toppings are heated through. Remove from heat. Garnish with arugula and chives.
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