Roasted grapes are SUCH a delicious addition to so many fall recipes – they add the most wonderful sweet burst to everything from salads, crostini, stews, and in the case of today’s recipe – pizza or flatbread. These Roasted Grape and Italian Sausage Flatbreads Agrodolce couldn’t be faster to whip up, but thanks to the combination of sweet, sour, and spicy ingredients … they end up tasting like they took a whole lot longer.

I keep store-bought naan around all the time for times just like this, when I need a quick-fix dinner that uses up some of the ingredients in my fridge or pantry. That’s essentially what these flatbreads were – a way to really put to use some of the remnant bits of ingredients that I”ve been cooking with all week:

The fig preserves were from the Parmesan & Sage Crusted Grilled Cheeses with Fig and Prosciutto.

The pickled jalapeños were from this Jalapeño Crusted Grilled, Turkey Apple, and Cheese sandwich.

I had some naan leftover from Indian Pumpkin Coconut Curry Shrimp the other night.

I had tons of grapes from testing (and then loving) this Harvest Crunch Salad.

The Breakdown: Roasted Grape and Italian Sausage Flatbreads Agrodolce

“Agrodolce” means sweet and sour, in Italian, a term that perfectly depicts the layered flavor profile of these ** simple and fast ** autumnal flatbreads. This recipe makes 4 flatbreads, however, you can easily increase/decrease the recipe to serve more or less people.

What you’ll need:

4 garlic naan flatbreads

1 cup fig preserves

¼ cup balsamic vinegar (or, to taste)

Salt and pepper, to taste

1 lb. spicy (or sweet) Italian sausage

½ cup sliced red onion

½ to 1 cup sliced pickled jalapenos

1 cup halved red grapes

1.5 cups grated parmesan

1.5 cups grated mozzarella (or slices of fresh mozz)

How to make them:

Preheat your oven to 425 degrees F.

Combine the fig preserves, balsamic vinegar, and about 1 tsp salt in a small bowl. Stir to combine. Taste and adjust the amount of each ingredient to suit your preference – extra vinegar for a more sour taste, etc. Set aside for now. 

In a large non-stick skillet set over med-high heat, brown and cook the sausage until cooked through, breaking up into crumbles as it cooks. Drain the sausage on a paper towel-lined plate before using on the flatbreads.

To build the flatbreads, lay a naan on a flat surface and spread with ¼ of the salted fig mixture  all over the surface. Top with some of the grated parmesan, followed by some grapes, sausage, jalapeños and sliced onion. Finish with some grated mozzarella and a little extra parmesan. Repeat with the remaining naan. 

Place your flatbreads on baking sheet(s) and bake until the cheese is metky and the flatbread is golden brown and crispy. 

If you like the sounds of these Roasted Grape and Italian Sausage Flatbreads, you might want to try:

Parmesan Crusted Deep Dish Pizza with Pepperoni Sauce

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