Pizza Night! Sausage, Pepper & Onions with Arugula Salad
Active Time: 30 minutes / Cook Time: 45 minutes / Total Time: 60 minutes
Makes 4 servings
- For the crust:
- 2 ¼ cups garbanzo bean flour, sifted
- 2 ¼ cups water
- 1 ½ tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon fine sea salt
- For the toppings:
- 1 teaspoon coconut oil, plus more if needed
- ½ lb. bulk Italian sausage (if you can’t find bulk, simply remove the casings from links)
- 1 large bell pepper, any color, sliced into thin strips
- 1 medium onion, halved and thinly sliced vertically
- ¼ teaspoon fine sea salt
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup shredded mozzarella cheese, divided
- For the salad:
- 6 cups arugula
- 1 cup halved grape or cherry tomatoes
- ¼ cup reserved vinaigrette from Day 4*
*If you don’t have vinaigrette from day 4: 2 tablespoons balsamic vinegar, ½ tablespoon maple syrup, ¼ teaspoon Dijon mustard, pinch fine sea salt, pinch freshly ground black pepper, ¼ cup extra virgin olive oil In a small bowl or jar with a lid, combine the vinaigrette ingredients and whisk or shake to combine.
- Whisk together all of the crust ingredients and let sit while you prepare the toppings.
- Heat coconut oil in a large skillet over medium heat. Add the sausage and use a wooden spoon to break it up. Keep working the sausage until none of the pieces are bigger than the size of a chickpea. Cook, stirring occasionally, 6-8 minutes, or until the sausage is cooked through and starting to brown. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain.
- Add additional oil to the pan if there is not about a tablespoon of drippings, or drain oil if there is more than a tablespoon of drippings.
- To the skillet, add pepper and onion strips, salt, and oregano and cook, stirring often, until the peppers and onions are very tender and onions are golden, 10-12 minutes. Add a tablespoon of water if the vegetables are browning too quickly.
- Add garlic to the peppers and onions and cook two minutes. Turn off the heat.
- While the peppers and onions cook, make the crust: turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray** with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 350 F.
- Top the pizza evenly with ½ cup cheese, the peppers and onions, and then the sausage. Sprinkle the remaining cheese on top and bake for 10 minutes, or until the cheese is melted.
- Cut the pizza into 10 pieces.
- Place 1 ½ cups arugula and ¼ cup tomatoes on each of two plates and drizzle with 1 tablespoon dressing. Serve with up to 3 pieces of pizza per person.
- Package remaining pizza and salad for lunches tomorrow.
**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.