All Recipes

Spicy Italian Flatbread

30 Mins


1 Pack Martin’s Party Potato Rolls (12 Rolls)

1-2 Tablespoons Olive Oil

2 Plant-Based Hot Italian Sausage Links (or about 6 oz., ground)

3 Slices Smoked Provolone or Mozzarella Cheese (or about 1 cup, shredded)

1 Teaspoon Italian Seasoning Blend

1/4 Red Onion, thinly sliced

6 Ounces Marinated Artichoke Hearts (optional)

4 Ounces Mushrooms, diced

3 Ounces Manzanilla Olives, chopped

1/2 Teaspoon Red Pepper Flakes

1/4 Cup Fresh Basil, chopped

  Freshly Grated Parmesan Cheese (optional)

Serves: 4-6


Step 1

Preheat oven to 350 degrees F.

Step 2

Cut 1 sheet of 12 Party Rolls in half horizontally, keeping the rolls connected. Arrange both half-sheets of rolls on a 13×9” baking sheet, cut-side-up; brush with olive oil and bake in preheated oven for about 3 minutes or until crisp and lightly toasted.

Step 3

Slice plant-based sausage links into ¼” thick slices and add to a medium skillet over medium-high heat, or if using ground sausage mixture, add to heated skillet and break up into crumbles. Cook plant-based sausage according to package instructions or until slightly seared and heated through.

Step 4

Meanwhile, begin layering flatbread: Top toasted roll half-sheets with sliced or shredded cheese and sprinkle with Italian seasoning. Add thinly sliced red onion and artichoke hearts (if using).

Step 5

Once sausage is finished cooking, transfer to a paper-towel lined plate to drain. Add diced mushrooms to the same skillet (with a bit of olive oil if necessary) and sauté over medium heat until tender.

Step 6

Top flatbread with cooked sausage and mushrooms. Layer on olives and sprinkle with red pepper flakes.

Step 7

Bake prepared flatbreads for 10-12 minutes or until cheese has melted.

Step 8

Remove from oven and top with fresh basil and parmesan cheese, if desired. Cut into squares and serve.