Food Swings: Sausage and Mozz Flatbreads
By Jacob Mathias
Hello, fellow eaters. We’re bringing you a simple appetizer today. Every cuisine around the world has some sort of a flat bread. Mexico has tortillas, India has naan, Norway has flatbrød, Italy has focaccia. All of these came out of simplicity and necessity, made with flour, water and salt and then baked or grilled. They are sturdy and hold up well to toppings which makes them great for appetizers.
Today we’ll make one of my favorite combinations for flat bread.
You will need:
8 5-inch focaccia squares
1 lb. cooked Italian sausage crumbles
1 red onion, julienned and caramelized
1 lb shredded mozzerella
8 basil leaves, cut chiffonade
Fresh cracked black pepper
Preheat oven to 400.
Begin topping by spreading caramelized onion in a thin layer on the flat breads. Then crumble the sausage on each piece. Sprinkle the cheese over the meat and onions. Finally, add the fresh basil on top.
Place on a baking sheet and put in oven for 10-15 minutes, until cheese is melted and starting to brown. Remove from oven and season to taste with black pepper.
Serve with a mixed green salad and vinaigrette.
And remember, Live to Eat!