Prep 10 mins
Cook 10 mins
A pretty good pizza...on flatbread! (Use Provel cheese, not provolone. A clone for Provel is found in Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum)
- 5 pieces flat bread
- 8 ounces pizza sauce (I use MIDS pizza sauce)
- 4 ounces Provel cheese (use PROVEL cheese, see Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum)
- 1⁄2 lb sweet Italian sausage, browned until no pink appears
- 20 slices pepperoni
- parmesan cheese
- Preheat oven to 475 with pizza stone in it.
- Once preheated place the flatbread in oven for about 3-5 minutes to crisp a bit.
- Remove them from oven and assemble pizzas with toasted side up.
- Sauce will go first then pepperoni and sausage and then the provel cheese. The toppings are estimates as you can use the desired amount you like. Provel cheese is my favorite cheese but you can also use your favorite.
- Place in oven for about 8 minutes or so until the cheese is melted and pizza is ready.
- Serve and enjoy!
A quick and easy pizza solution....the flatbreads came out beautifully, and provided us with a good crispy base that held the toppings well.<br/>I used a blend of Colby, Mozzarella, Parmesan and Romano for the cheeses, and it all worked out to be a very tasty combination.<br/>Thanks nochlo...another winner from your collection.<br/>Made for PRMR
Tasty Chicago-style pizza with St. Louis Provel cheese. When I made nochlo's excellent Perfect Pepperoni Pizza Pie #508578, I simulated Provel cheese with Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum #382006, and it had a decidedly cheddar taste. This time I elected to combine Sargento's Chef Blends 4 Cheese Pizzeria (Shredded Natural Mozzarella, Cheddar, Smoked Provolone and Non-Smoked Sharp Provolone) with Sargento's Artisan Blends Swiss (Shredded Natural Swiss & Grand Cru Cheese), with muted cheddar cheese taste, but complex enough to tantalize. This pizza is heavy with pepperoni and sausage but a relatively light cheese topping. This was a delicious change of pace for us. The only flat bread I could find at my local market was a cracker, and I made an okay pizza with that as long as I did not try to toast the cracker first; I think nochlo meant something more like naan or pita bread, which would work pretty much like pizza crust. As a backup, I made a pizza on a Boboli crust, toasting it a few minutes as nochlo instructed, and that pizza was excellent! In short, you'll love this pizza if you love pepperoni and Italian sausage and don't use a cracker as a base. As for the cheese, if your family prefers cheddar to mozzarella, go with Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum #382006; if you want muted cheddar, you might try the blend I described. Made for Please Review My Recipe.