Holy lamb! My love affair with lamb continues with this flatbread, which uses those spicy, spiced fatty little lamb sausages called merguez that you can find in specialty and gourmet shops. They pack a big flavor, so you only need a few for this exceptional flatbread. The leeks and scallions offset the richness of the sausage with a one-two onion punch, and the creamy goat cheese pulls it all together.
Save your leek greens after you make this recipe, though. They’re great sautéed in a stir-fry, cooked until almost charred, with some chile sauce and rice. A beautiful vegetable like the leek shouldn’t be wasted.
This is the kind of flatbread pizza that goes great with a dry red wine. Try a tempranillo, a Chianti, or a Côtes-du-Rhône. Or all three! Make up a batch of these flatbreads for friends and make it a pre-Thanksgiving, friendsgiving event. Your pals will go nuts for the merguez, and you will be the hit of the weekend.
-Amy at Flatout
Pizza with Goat Cheese, Leeks, and Merguez Sausage
- 1 Flatout flatbread, Thin Crust Pizza
- 1/2 cup soft goat cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 leek, thinly sliced and rinsed (about 1/2 cup)
- 2-3 links Merguez sausage cooked and sliced
- 1 scallion, chopped into the greens (on the diagonal)
- Salt and freshly ground pepper
Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. In a pan over medium heat, cook the garlic and sliced leeks with one tablespoon of the olive oil, stirring frequently, until the leeks are tender and browning at the edges. In a small bowl, add one tablespoon of the olive oil to the goat cheese and blend, then add a couple turns of black pepper and a pinch of salt. Spread the goat cheese mixture onto the flatbread, then arrange leeks and lamb sausage on top of the goat cheese. Bake at 375°F for four minutes. Remove flatbread from the oven, and top with fresh scallions to taste.