Sausage Fall Flatbread
It’s always a good idea during the holidays to have a backup plan, and back up plans in my entertaining world mean flatbreads! Flatbreads are a fancier word for thin crust gourmet pizzas and can be served either as an appetizer when cut into small squares or as a full meal when served alongside a hearty salad.
A flatbread is a party waiting to happen! It takes no time to put this flatbread dough together, but it does have to rest, so be sure to factor that in. What I like to do is make a double batch of it, separate it into four dough balls and freeze two of them. That way, I’m always at the ready. They can stay in the refrigerator for up to a week and in the freezer for up to two months.
This Harvest Sausage Flatbread showcases the fantastic Hickory Farms Beef Summer Sausage as the main topping, alongside some seasonal flavors like sweet potato and cranberries. Living on Cape Cod, cranberries are everywhere from cakes to cookies, as well as flatbreads and other savory dishes. The balance between the sweet, tart cranberries and the savory, hickory smoked sausage makes this flatbread the perfect holiday recipe to have in your back pocket!
Harvest Sausage Flatbread
For the dough:
1 1/2 cups warm water
1 packet active dry yeast
3 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons kosher salt
3 cups unbleached bread flour
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
For the flatbread:
1/2 cup whole cranberry sauce (Hickory Farms Cranberry Mustard can be used as a delicious substitute)
1 medium sweet potato, peeled and thinly sliced
2 cups fresh spinach leaves
½ Hickory Farms Signature Beef Summer Sausage, thinly sliced
Other topping options:
Hickory Farms Harvest Vegetable White Cheddar Blend cheese, grated
Fresh apples and pears, thinly sliced
Hickory Farms Honey & Pineapple Mustard, to taste
To make the dough, place warm water and yeast in mixing bowl. Let sit for 5 minutes, until frothy. Add the olive oil, sugar, and salt.
Add the flour and dried herbs and mix the dough for 5 minutes on medium and 3 minutes on high, until fully developed.
Place dough in oiled bowl in a warm place to rise. After 1.5 hours, the dough should be doubled in size. Knead down and divide into two round balls.
Preheat your oven to 450F and sprinkle a greased baking sheet with corn or semolina flour.
Using a rolling pin, roll out to rectangle shapes (1/4 - 1/2 inch thick) and place the dough on the greased baking sheet.
Slather 1/4 cup cranberry sauce or Hickory Farms Cranberry Mustard, and layer with spinach, sweet potato slices, and Signature Summer Sausage slices.
Bake for 15-20 minutes, until crust is golden brown. Serve immediately. With Hickory Farms selection of sausage and cheese, you can transform any hors d'oeuvres or main dish into an instant fall favorite.
Marnely Rodriguez- Murray is an established chef with an extensive culinary background as well as a friend of Hickory Farms. Marnely brings masterfully created recipes using your favorite Hickory Farms products, just in time for the Holiday season. With a specialty in pastry creation, Marnely has been genius in turning every dish into a masterpiece.