Flatbread with Sausage and Potatoes

Name: Flatbread with Sausage and Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: Pinsa base 4; Raspadura cheese 2.1 oz; Potatoes 1.8 lbs; Garlic 3 cloves; Rosemary 0.7 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Sausage 14.1 oz; Rosemary 0.35 oz; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 8

PRESENTATION

Pinsa with sausage and potatoes—seriously, it's something special. You want rustic and tender? This is it. Coming from the Lazio region, especially around Rome, this dish isn't just any pizza. Nope, it is a kind of Italian flatbread with sausage and potatoes. It's crispy on the outside, soft and moist on the inside. And look, the ready-made pinsa base makes it pretty simple, so no need to mess with dough. Really, people love how the baked potatoes add a golden, almost creamy touch next to the savory sausage bits. Compared to classic Roman-style pizza, pinsa has a lighter, airy texture. It's way, way different but in a good way—like a fresh twist on familiar flavors.

In the bustling streets of Rome, you see this pinsa recipe everywhere. It pops up at casual dinners, house parties, or even quick aperitifs with friends. And the taste? Crunchy, tender, with those hearty flavors people crave. Some folks swap out toppings for vegetarian versions, but sausage and potatoes are the real deal. Traditional Italian pinsa toppings like rosemary or sea salt? They make all the difference—just a hint of herby aroma lifts it up. Even though it’s super easy to make, it tastes like you're sitting in a little Roman trattoria—moist and bursting with flavor. For anyone bored with regular pizza, this is a game-changer.

Plus, once you try it, you’ll get why so many locals are hooked on pinsa. It's not just a meal; it's a taste of Rome at your table. Thing is, every bite feels extra special and a lot more fun. You know what? Enjoying pinsa is about savoring simplicity with every delicious bite. Pretty much. It’s really really good. And the sauce? It’s just perfect. For sure.

INGREDIENTS

For 4 flatbreads: Pinsa base 4; Raspadura cheese 2.1 oz (60 g)

For the roasted potatoes: Potatoes 1.8 lbs (800 g); Garlic 3 cloves; Rosemary 0.7 oz (20 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

For the skillet sausage: Sausage 14.1 oz (400 g); Rosemary 0.35 oz (10 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Flatbread with Sausage and Potatoes

To prepare the flatbread with sausage and potatoes, start with the potatoes: peel them 1 and cut them first into slices 2 and then into cubes of about 0.5 inches 3.

Place the potato cubes in a bowl, then season with the unpeeled garlic cloves 4, rosemary needles 5, and oil 6.

Salt 7 and mix well to coat evenly 8. Spread the potatoes on a baking sheet lined with parchment paper and bake in a preheated static oven at 430°F for about 40 minutes 9.

Meanwhile, deal with the sausage: remove the casing and break it into chunks about an inch in size 10. Place the sausage in a bowl and season with oil 11 and rosemary 12.

Lightly salt, pepper 13, and mix well. Heat a non-stick pan thoroughly, then add the sausage 14 and brown for about 5 minutes, then set aside 15.

After the cooking time, take out the potatoes 16. Now take the flatbread bases and distribute the roasted potatoes on the surface 17, then also add the browned sausage 18.

Bake at 482°F in a fan-assisted mode for 5 minutes 19, then finish with raspadura cheese 20. Your flatbread with sausage and potatoes is ready to be enjoyed 21!

Storage

It is recommended to serve the flatbread with sausage and potatoes immediately. Alternatively, it can be stored in the refrigerator for up to one day.

You can prepare the roasted potatoes and skillet sausage in advance and store them in the refrigerator for a day.