Loaded Nacho Flatbread Pizza Recipe for Summer!

Our family loves pizza! Pizza (and pizza dough!) is the main reason we can’t quite break up with grains entirely (even though we have made a decent gluten free pizza in the past!). Making pizza on a pizza steel (which my husband loves and thinks is the best way to do pizza!) requires us to get our oven up to 500 degrees. Not exactly what we want to do in the middle of summer, right? That’s why this loaded nacho flatbread pizza recipe is perfect for summer pizza-making!

Why you need this Loaded Nacho Flatbread Pizza this summer

This post has been compensated by al fresco. All opinions and ideas are my own.

First, because it’s so easy. Which, technically makes it a year-round pizza recipe! ha!

Also because, as I mentioned, it won’t heat up your kitchen in the summer. Since you only use the broiler for a few minutes, you’re not pre-heating and sustaining that heat for long periods of time.

Finally. Summer. You don’t want to be a slave to your kitchen when you’ve got friends and family over. Or places to do, things to see, and people to meet. This recipe can be ready in minutes, meaning you’re enjoying your summertime fun. Dinner is made and you, my dear mom, can sit in the shade!

Bonus! This is a semi-homemade recipe, using store-bought flatbread and fully cooked al fresco all natural chicken sausage. So half the pizza is already made for you, speeding up the time you’ll need to whip this pizza together. I used the Spicy Jalepeno flavored chicken sausage, which is bursting with real herbs and seasonings, and NO artificial ingredients! This also means I didn’t need to spend a ton of time seasoning this pizza because the flavor is IN the sausage! And since the flatbread and the chicken sausage is already cooked, you don’t need to worry about this pizza or the meat being undercooked.

Although I caution you keep an eye on that broiler so you don’t have extra-crispy pie!

Who doesn’t love a good pile of nachos!?

Loaded nachos are the best, right!? But they can be very messy to make and eat. And they seem to disappear faster than they are made.

This loaded nacho pizza on the other hand… is fast and easy to assemble, not very messy, and you can make a bunch to keep fresh slices going around the table, or pop them on the counter for a speedy appetizer!

And now I’m sure you want the recipe so here it is:

Loaded Nacho Flatbread Pizza Recipe

I stopped by our local Stop & Shop (which carries just about every flavor of al fresco all natural chicken sausage!) and picked up all the fixings. I spent about $20 on ingredients and had the makings of four flatbread pizzas! That’s enough for a small, casual dinner gathering or to bring as an app to a party.

Ingredients

1 package al fresco jalapeño chicken sausage
4 large flatbread or pre-baked pizza crusts
1 jar taco sauce
1-2 cups shredded cheddar cheese (to your taste), divided
1/4 cup sliced black olives
1/4 cup jalapeño slices

Directions

Preheat the broiler on the oven to low.
Thinly slice all four al fresco jalapeño chicken sausages.
Lay pizza crusts on baking sheets covered with parchment paper (optional, but the paper helps transfer pizza to cutting board later). Don’t crowd the crusts, use two pans and two rounds of baking if needed.
Spoon or drizzle taco sauce liberally onto pizza crusts – no need to get full coverage.
Divide cheese evenly between pizzas, and sprinkle half of each portion over the sauce.
Layer chicken sausage slices onto sauce, with a little space between each slice.

Add olives and jalapeños to taste.
Sprinkle remaining cheese over all.
Add a few more drizzles of taco sauce.

Place pan into oven on low broil. Broil 3-4 minutes. Check frequently as the cheese can burn quickly. When cheese melts and turns a light brown, turn off oven and remove pan.
Let cool 1-2 minutes. Slice diagonally into wedge shapes with a pizza cutter.

Enjoy immediately!

Makes about 4 slices each for 8 people. Perfect for appetizers too, just cut slices a little thinner and get 10-12 slices from each flatbread!

Loaded Nacho Flatbread Pizza Recipe for Summer!

Ingredients

1 package al fresco jalapeño chicken sausage
4 large flatbread or pre-baked pizza crusts
1 jar taco sauce
1-2 cups shredded cheddar cheese (to your taste), divided
1/4 cup sliced black olives
1/4 cup jalapeño slices

Instructions

Preheat the broiler on the oven to low.
Thinly slice all four al fresco jalapeño chicken sausages.
Lay pizza crusts on baking sheets covered with parchment paper (optional, but the paper helps transfer pizza to cutting board later). Don’t crowd the crusts, use two pans and two rounds of baking if needed.
Spoon or drizzle taco sauce liberally onto pizza crusts - no need to get full coverage.
Divide cheese evenly between pizzas, and sprinkle half of each portion over the sauce.
Layer chicken sausage slices onto sauce, with a little space between each slice.
Add olives and jalapeños to taste.
Sprinkle remaining cheese over all. Add a few more drizzles of taco sauce.
Place pan into oven on low broil. Broil 3-4 minutes. Check frequently as the cheese can burn quickly. When cheese melts and turns a light brown, turn off oven and remove pan.
Let cool 1-2 minutes. Slice diagonally into wedge shapes with a pizza cutter.
Enjoy immediately!
Makes about 4 slices each for 8 people.

https://happystronghome.com/loaded-nacho-flatbread-pizza-recipe/

Enjoy loaded nacho flatbread pizza for summer dining

Nobody wants to cook in the summer (outside of your grilling fans). So make dinner easy with this quick loaded nacho flatbread pizza recipe. Although I do wonder how this would taste on the grill, now that I mention it. Probably delicious! I’m going to give it a whirl soon!