BBQ Grilled Sausage Flatbread

BBQ Grilled Sausage Flatbread
16 servings


Ingredients Weights Measures
prepared pizza dough, 4-oz. balls 4 lb. 16 each
red peppers, rough chop 8 oz. 2 cups
yellow peppers, rough chop 8 oz. 2 cups
sugar 6 oz. 2/3 cup
white wine vinegar 6 fl oz 3/4 cup
OPEN PIT Original Restaurant Recipe Barbecue Sauce 30 oz. 3 cups
Italian sausage links (4 oz. each) 4 lb. 16 each
frisee 8 oz. 2 qt.


PLACE pizza dough in lightly oiled pan; cover until ready to use. (Refrigerate if not using within 2 hours.)

PLACE peppers in saucepot. Add sugar and vinegar; mix well. Cook until slightly thickened. Puree in blender; return to saucepot. Stir in barbecue sauce. Bring to simmer on low heat; keep warm.

GRILL sausages until done; keep warm.

FOR each serving: Roll and stretch a pizza dough ball into 10- to 12-inch round. Grill until crust is lightly charred on both sides.

SPREAD 1 flatbread with 1-1/2 oz. sauce; top with 1/2 oz. frisee and 1 sausage link. Fold in half; secure with wooden skewer, if desired.

Kraft Kitchens Tips

Special Extra
Cut additional peppers into strips. Grill, then use to garnish sandwiches.
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Nutritional Information

Nutrition Information

Total fat
 20 g
Saturated fat
 6 g
 35 mg
 1790 mg
 90 g
Dietary fiber
 3 g
 27 g
 23 g
Vitamin A
 15 %DV
Vitamin C
 40 %DV
 2 %DV
 6 %DV