Prep 15 mins
Cook 30 mins
5-Ingredient Fix Contest Entry. Designed as an after school snack or paired with a salad for dinner, these deconstructed personal pan sized flat bread pizzas are an excellent alternative to the real deal. The jelly mimics the sauce giving the dish a spicy element that pairs beautifully with the sausage and potato mixture. Adding ricotta cheese while cooking and just before serving provides a nice cool finish and a creamy texture.
- 20 ounces Simply Potatoes Diced Potatoes with Onion
- 8 flour tortillas
- 1 lb sage sausage
- 10 1⁄2 ounces red pepper jelly
- whole milk ricotta cheese
- Preheat the oven to 450*.
- Line a large baking sheet with parchment paper and set aside.
- In a 12” non-stick skillet over medium high heat, brown the sausage adding a small amount of water to help the meat release the juice and render the fat. Breaking the sausage up with the back of a spatula, brown the meat until just cooked through. About 15 minutes. Using a slotted spoon, remove the sausage from the skillet reserving the fat that remains in the pan.
- Sauté the package of potatoes, stirring occasionally until they turn brown and tender and if necessary, add 2 Tablespoons of water to allow potatoes to steam a bit. You can also keep slightly covered. When potatoes are still slightly firm (about 17 minutes) and golden brown add the sausage back to the skillet and mix thoroughly. Transfer entire mixture back to the bowl and set aside.
- Again, do not rinse skillet. Add 1 tortilla to the skillet and toast on each side about 1-2 minutes per side until golden and slightly crisp. Remove from pan, put on a plate and toast remaining tortillas. Stack tortillas and cover with a tin foil or kitchen towel to keep warm and allow any steam to heat through.
- Put 4 tortillas on the parchment lined baking sheet and using the back of a large Tablespoon, spread enough pepper jelly on each tortilla, stopping about ¼” from the outside edge. Once 4 tortillas are coated with jelly, spoon the sausage/potato mixture on top. Add 5 small scoops of ricotta cheese to each pizza and place in 450* oven for 12 – 14 minutes until crisp and jelly begins to bubble.
- Once cooked through, remove, and add another small amount of ricotta cheese to each pizza. At this time you may serve 1 pizza per person while cooking the next set of 4 pizzas. To serve them all together, if you have a second baking sheet, these can be cooked together in the oven, rotating the sheets from the top to the bottom about ½ way through the cooking time, just like when baking cookies.
- Place pizzas on plate, using a pizza cutter, cut into triangles and serve.
- Tip: This is a great make-ahead snack for the kids. Sauté the meat and potato mixture and put into an air tight container in the refrigerator. Toast the tortillas as well and set aside lining each tortilla between a small sheet of wax paper.
- To assemble, add the jelly to the previously toasted tortilla, put the potato/sausage mixture on top and once again add the ricotta cheese. For children that are comfortable with the toaster oven, place on a small sheet pan and toast until warmed through being careful not to burn the edges. Allow to cool slightly before cutting and serving.
This is an interesting twist. I have quite a discerning palate and this pizza touched upon the sweet,sour and definitely savory.
For someone who normally orders takeout and doesn't cook a whole Lot I think this will definitely be my "go to" pizza
This receipe is delicious and practical in gathering the ingredients. All of the ingredients have a gourmet zest yet can be easily founded in the supermarket. It is also very different from your average flatbread pizza.
It is also very easy to prepare and does not take a lot of time.
It is one of my favorites!