Pizza with Goat Cheese, Leeks, and Merguez Sausage

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