Chicken Sausage & Caramelized Onion Flatbread

Mmm pizza. I did a post on homemade pizza this winter, but this one is different enough to warrant its own day in the sun.

I got my inspiration for this at none other than Bertucci's (chain Italian restaurant if you're not familiar). I had a delicious brick oven pizza there featuring a lemon cream sauce, caramelized onions, and prosciutto.

Of course, I made modifications. Start with some onions. (And preheat your oven to 400 to prep.)

Sautee the onions in some olive oil and a pinch of brown sugar. Stir them occasionally to keep from burning.

While you're waiting for the onions to caramelize, do a couple things. First: cut up some chicken sausage (I went with this over prosciutto because I had it handy).

Next, make your "cream" sauce. For a lighter option, I made mine with Greek yogurt. I mixed two tablespoons of plain fat-free yogurt with about a teaspoon of lemon juice and spices: salt, black pepper, garlic powder, dried basil, and Paula Deen's "pepper mix" (everyone has that in their spice cabinet, right?). Mix, taste, re-season, repeat. I inevitably add more garlic powder.

Once the onions are soft, throw your chicken sausage in with them. This isn't essential (assuming your sausage is already cooked), but it's nice to brown it and get the onion flavor really incorporated.

Assemble your flat bread. I used Trader Joe's whole wheat pita here, although I've used their naan before too for a thicker crust. Spoon the yogurt sauce on and then top with sausage, onions, and a couple tablespoons of freshly grated parmesan.

Into the oven. I cooked the flatbread for 6 minutes at 400 and then put it under the broiler for about a minute and a half. Golden perfection.

Looks done, right? But not without my favorite ingredient: arugula.

Slice your pizza and top with arugula to get some greens in. And add a Magic Hat Wacko to get some beer in.


  1. YUM! I never thought of making a white pizza with greek yogurT!


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