This Sausage and Apple Flatbread combines savory sausage with sweet caramelized apples on a crispy base for a quick, impressive meal. The sweet-savory balance with melty cheese and a balsamic drizzle is truly magical. It’s a cozy, satisfying dish perfect for weeknights or casual gatherings.
Love Sausage and Apple Flatbread? So do we! If you're into Savory Combo Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Apple Flatbread
- Flavor adventure: Sweet apples and herby sausage create a next-level combo.
- Quick assembly: Uses store-bought flatbread for a 30-minute meal.
- Versatile recipe: Easily swap sausage, cheese, or apple varieties.
- Fancy without fuss: Tastes artisan but is simple to make at home.
Ingredients & Tools
- 2 pre-baked flatbreads or naan breads (about 8–10 inches each)
- 250 g mild Italian sausage, casings removed
- 1 medium apple (Honeycrisp or Gala work well), thinly sliced
- 1 small red onion, thinly sliced
- 120 g shredded mozzarella cheese
- 60 g crumbled goat cheese or gorgonzola
- 2 tbsp olive oil, divided
- 1 tbsp balsamic glaze
- 1 tsp fresh thyme leaves
- ½ tsp fennel seeds (optional)
- Salt and black pepper to taste
Tools: Baking sheet, parchment paper, large skillet, wooden spoon, cutting board, sharp knife
Notes: Use good Italian sausage and a crisp, sweet apple for best results. Don’t skip the balsamic glaze—it ties everything together.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Choose your apples wisely. You’ll want a variety that holds its shape when heated but still offers natural sweetness. Honeycrisp, Gala, or Pink Lady work beautifully—they caramelize nicely without turning to mush.
- Don’t skip pre-cooking the sausage. It might be tempting to put raw sausage directly on the flatbread, but browning it first ensures it’s fully cooked and adds deeper flavor through caramelization.
- Consider your cheese balance. The mozzarella provides that classic meltiness, while the goat or gorgonzola adds a tangy punch. If you’re not a blue cheese fan, feta works wonderfully too.
- Flatbread matters. Look for pre-baked flatbreads or naan that are sturdy enough to hold toppings without getting soggy. If they’re too thin, they might burn before the cheese melts properly.
How to Make Sausage and Apple Flatbread
Step 1: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place your flatbreads on the prepared sheet—this gives them a head start on getting crispy. While the oven heats, heat one tablespoon of olive oil in a large skillet over medium heat. Add the sausage (casings removed) and break it up with a wooden spoon. Cook until browned and cooked through, about 5–7 minutes. You’ll notice the fat rendering out and the herbs becoming fragrant. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
Step 2: In the same skillet (no need to wash it—those browned bits are flavor gold!), add the remaining tablespoon of olive oil. Toss in your thinly sliced red onion and apple slices. Sauté for about 4–5 minutes until they begin to soften and caramelize at the edges. The apples should be tender but still hold their shape. If you’re using fennel seeds, add them now—they’ll toast slightly and release their licorice-like aroma that pairs wonderfully with the sausage.
Step 3: Now for assembly! Sprinkle the shredded mozzarella evenly over both flatbreads, leaving a small border around the edges for that rustic look. Scatter the cooked sausage, apple, and onion mixture over the cheese. Then, crumble the goat cheese or gorgonzola over the top. The combination of cheeses creates pockets of creamy tanginess that cut through the richness of the sausage.
Step 4: Bake for 10–12 minutes, or until the edges of the flatbread are golden and crisp, and the cheese is melted and bubbly. You might see some lovely browned spots on the cheese—that’s exactly what you want. Keep an eye on it during the last couple of minutes to prevent burning, as oven temperatures can vary.
Step 5: Remove the flatbreads from the oven and let them rest for a minute—this helps the cheese set slightly so it doesn’t slide off when you slice. Drizzle with balsamic glaze in a zigzag pattern and sprinkle with fresh thyme leaves. The glaze adds a sweet-tangy note that enhances both the sausage and apples beautifully. Slice into wedges and serve immediately while everything is warm and wonderfully aromatic.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month; reheat from frozen.
- Reviving: Reheat in a toaster oven or oven at 350°F until crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens dressed lightly with lemon vinaigrette provide a fresh contrast to the rich flatbread.
- Roasted carrot soup — A creamy, slightly sweet soup makes a cozy starter that doesn’t compete with the flatbread’s flavors.
- Garlic sautéed green beans — Their crisp-tender texture and savory garlic notes round out the meal perfectly.
Drinks
- Crisp apple cider — Either alcoholic or non-alcoholic, its fruity acidity mirrors the apple in the flatbread beautifully.
- Pinot Noir — This light red wine has enough acidity to cut through the fat and enough fruitiness to complement the apples.
- Sparkling water with lemon — The bubbles and citrus cleanse the palate between bites of the rich flatbread.
Something Sweet
- Vanilla bean panna cotta — Its creamy, delicate flavor provides a light, elegant finish after the savory flatbread.
- Spiced pear galette — Warm, rustic, and just sweet enough to continue the fruit theme in a dessert form.
- Dark chocolate truffles — A few bites of intense chocolate richness make a perfect little ending without being too heavy.
Top Mistakes to Avoid
- Overloading the flatbread with toppings. It might be tempting to pile everything on, but too much weight can make the center soggy and prevent even cooking. A thin, even layer is key.
- Using apples that are too soft. Varieties like Red Delicious will turn mushy when cooked. You want apples that hold their shape and offer a slight bite against the soft cheese and sausage.
- Skipping the balsamic glaze. I know it might seem like a garnish, but that sweet-tangy drizzle really brings all the elements together. If you don’t have glaze, reduce balsamic vinegar with a touch of honey until syrupy.
- Not preheating the baking sheet. For an extra-crispy crust, you can place the baking sheet in the oven while it preheats, then carefully transfer the assembled flatbreads onto the hot surface.
Expert Tips
- Tip: For extra flavor, brush the flatbreads lightly with garlic-infused olive oil before adding the cheese. It adds a subtle aromatic note that makes the base taste homemade.
- Tip: If you have time, let the cooked sausage and apple mixture cool slightly before assembling. This prevents the cheese from melting too quickly and unevenly in the oven.
- Tip: Want a crispier crust? Bake the flatbreads plain for 2–3 minutes before adding toppings. This creates a protective barrier against sogginess.
- Tip: For a fun twist, add a handful of arugula on top after baking—the heat will wilt it slightly, adding color and a peppery freshness.
- Tip: If using naan, look for the plain or garlic variety rather than flavored ones that might clash with the sausage and apple combination.
FAQs
Can I make this vegetarian?
Absolutely! Swap the sausage for a plant-based alternative or use sautéed mushrooms with smoked paprika for a savory, meaty texture. The apples and cheese will still shine, and you’ll get that same wonderful sweet-savory balance. Just make sure to season well—mushrooms love salt and herbs.
What’s the best way to reheat leftovers?
Leftover flatbread is best reheated in a toaster oven or regular oven at 180°C (350°F) for 5–7 minutes. This keeps the crust crisp. Avoid the microwave—it will make the flatbread soft and chewy. If you’re in a hurry, a skillet over medium heat works surprisingly well too.
Can I prepare components ahead of time?
Yes! You can cook the sausage and sauté the apples and onions up to two days in advance. Store them separately in airtight containers in the refrigerator. When ready to eat, just assemble and bake—you might need an extra minute or two since the toppings will be cold.
What other cheeses work well here?
Fontina is fantastic for its meltiness, and blue cheese lovers can go for a stronger gorgonzola. For something milder, try provolone or even a sharp white cheddar. The key is combining a melty cheese with something that has character.
My flatbread got soggy—what happened?
This usually happens from too much oil in the toppings or assembling too far in advance. Make sure your sausage is well-drained and your apple-onion mixture isn’t too oily. Also, bake immediately after assembling—if the toppings sit on the flatbread too long, moisture will seep into the crust.
Sausage And Apple Flatbread
Make this easy Sausage and Apple Flatbread in under 30 minutes! Sweet apples, savory sausage, and melty cheese on a crispy crust. Get the recipe now!
Ingredients
For the flatbreads:
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2 pre-baked flatbreads or naan breads (about 8–10 inches each)
-
250 g mild Italian sausage (casings removed)
-
1 medium apple (Honeycrisp or Gala work well, thinly sliced)
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1 small red onion (thinly sliced)
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120 g shredded mozzarella cheese
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60 g crumbled goat cheese or gorgonzola
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2 tbsp olive oil (divided)
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1 tbsp balsamic glaze
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1 tsp fresh thyme leaves
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½ tsp fennel seeds (optional)
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Salt and black pepper (to taste)
Instructions
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Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place your flatbreads on the prepared sheet—this gives them a head start on getting crispy. While the oven heats, heat one tablespoon of olive oil in a large skillet over medium heat. Add the sausage (casings removed) and break it up with a wooden spoon. Cook until browned and cooked through, about 5–7 minutes. You’ll notice the fat rendering out and the herbs becoming fragrant. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.01
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In the same skillet (no need to wash it—those browned bits are flavor gold!), add the remaining tablespoon of olive oil. Toss in your thinly sliced red onion and apple slices. Sauté for about 4–5 minutes until they begin to soften and caramelize at the edges. The apples should be tender but still hold their shape. If you’re using fennel seeds, add them now—they’ll toast slightly and release their licorice-like aroma that pairs wonderfully with the sausage.02
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Now for assembly! Sprinkle the shredded mozzarella evenly over both flatbreads, leaving a small border around the edges for that rustic look. Scatter the cooked sausage, apple, and onion mixture over the cheese. Then, crumble the goat cheese or gorgonzola over the top. The combination of cheeses creates pockets of creamy tanginess that cut through the richness of the sausage.03
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Bake for 10–12 minutes, or until the edges of the flatbread are golden and crisp, and the cheese is melted and bubbly. You might see some lovely browned spots on the cheese—that’s exactly what you want. Keep an eye on it during the last couple of minutes to prevent burning, as oven temperatures can vary.04
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Remove the flatbreads from the oven and let them rest for a minute—this helps the cheese set slightly so it doesn’t slide off when you slice. Drizzle with balsamic glaze in a zigzag pattern and sprinkle with fresh thyme leaves. The glaze adds a sweet-tangy note that enhances both the sausage and apples beautifully. Slice into wedges and serve immediately while everything is warm and wonderfully aromatic.05
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