- HEAT oven to 475°F.
- PLACE sugar and yeast into the bowl of a mixer attaching either a dough hook or a paddle. You can also use a large mixing bowl.
- POUR warm water in slowly and gently whisk. Cover loosely with a clean kitchen towel.
- SIT for 5 minutes. Mixture should become frothy.
- PLACE dough in a greased bowl and with plastic wrap, foil or kitchen towel cover and rest for 45 minutes.
- PREPARE toppings while dough is resting and rising.
- SHAPE dough by punching down to release any/all air. Divide dough into two and, on a lightly floured surface, work the dough by shaping and stretching it until it is ¼-inch thick (make sure it is thin). Repeat with second dough.
- TRANSFER both pieces of dough to a silicone-mat lined baking sheet, parchment paper or pizza stone.
- POKE fingers all around the surface of the flatbreads or use a fork to prick holes.
- DRIZZLE with ½ tsp of olive oil.
- TOP with Italian cheese and ½ sliced links, thinly sliced tomatoes and some fresh basil.
- BAKE for 15-20 minutes or when the crust and the toppings are browned to your preference.
- SERVE warm and enjoy!
Ingredients
- 1 (14oz) package Eckrich® Jalapeno & Cheddar Smoked Sausage cut into ½ -in pieces
- 1 tsp active dry or instant yeast
- 1 tsp granulated sugar
- ¾ c warm water, (between 100-110°F)
- 2 c all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
- 1 tbsp olive oil, plus 1 tsp for brushing the dough
- 1 tsp salt
- Optional: 1 tsp garlic powder or 1 clove minced garlic and/or 1 tsp Italian seasoning
