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 flat breads, however, you can easily increase/decrease the recipe to serve more or less people.
- Yield: Makes 4 flatbreads 1x
Ingredients
Scale
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)
Instructions
- 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.