This Grilled Chicken Sausage Flatbread Pizza is SO delicious! Made with store-bought flatbread, it’s extra cheesy, loaded with toppings and is a unique way to kick off Summer grilling season!
This post is sponsored by Al Fresco but all opinions are 100% my own. Thank you for continuing to support brands that make OBB possible! #grillalfresco
Cookout season is officially here! Summer BBQ’s are just the best. Yes, it may be hot outside, but there is nothing like smelling the grill firing up, being outside with loved ones and eating delicious food together!
Normally when one thinks of a BBQ, you think of hot dogs, hamburgers, chicken kabobs..you know, those types of foods. Today, I want to introduce you to a new phenomenon that will change up your cookout game this Summer!
Hello grilled chicken sausage flatbread pizzas!!! Why did it take me so long to try you out?! I truly am not sure but what I do know is that I will never go back!
Why You’ll Love These
Okay first of all – these grilled flatbread pizzas are SO simple, quick and easy! They’re also amazingly versatile! It’s almost like a fun “DIY pizza night” at home. You can have a variety of toppings, sauces, cheeses etc to make sure that the entire family is happy!
For me, I personally love this particular combo. The pesto! The al fresco chicken sausage! The crunchy veggies! It all worked together so well!
So, for the sauce, I used pesto! For simplicity sake, I bought it at the store but if you’re looking for homemade, I would recommend this delicious cashew pesto!
The pesto brightens up the pizza, lifting it, giving it a vibrant earthy flavor that is so well balanced with the rest of the toppings. It also perfectly spread on top of WARM grilled slightly charred goodness. Yes please.
On top, I put some basic but delicious toppings. The bright and fresh cherry tomatoes burst in your mouth with every bite! The crunchy red onion gives it a spicy textured kick, the fresh basil is the perfect herb for topping aaaand of course, my favorite ingredient? Al fresco’s spicy jalapeno chicken sausage!
When you grill the chicken sausage, it is absolutely phenomenal. The outside of the sausage gets that delectable char and the grill marks but the inside stays incredibly juicy. So much depth of flavor and I love the non-overwhelming spiciness of this particular flavor. Highly recommend.
Overall, when you add several handfuls of mozzarella cheese, it all works together to create the most delicious grilled flatbread pizza EVER.
Ingredients You Need:
- Al fresco spicy jalapeno chicken sausage
- Naan flatbread
- Store-bought (or homemade) pesto
- Mozzarella cheese
- Cherry tomatoes
- Red onion
- Fresh basil
- Olive oil
Best Tips for Making a Grilled Pizza
Use a thick flatbread – I used naan bread for this recipe which is what I highly recommend. If it’s too thin, it will just burn and be waaay overdone on the grill!
Speaking of the grill..
First off, be sure to clean your grill!! Your flatbread is going to lay RIGHT on top of it – so make sure it’s clean and tidy so the flavor won’t be of the hot dogs you grilled 2 days ago! Ha!
Grills can be tricky and they are all different. I would recommend setting your grill heat at around medium/high.
Don’t let it sit in the grill for too long once the toppings are on. Make sure and be moving it around if possible to avoid “hot spots” on the grill. You don’t want the bottom to be burned! Only the cheese to be bubbly and delicious!
Another tip is to brush the naan flatbread with olive oil before you place it on the grill – this will ensure that that glorious thick flatbread doesn’t stick and it adds a little bit more flavor!
My favorite pizza tip is to not put on all of the cheese at one time.
For instance, put the sauce on top of the flatbread, then add on about half of the cheese you plan to use, the toppings on top of the cheese and finally finish the pizza with the other half of the cheese.
This will help spread the cheese out better and makes sure that the toppings are secure within the layer of cheese!
Use fresh mozzarella slices instead of shredded mozzarella for a fancier take!
I love the idea of using sundried tomato pesto instead of basil pesto for a fun twist. Not a pesto lover? That’s okay! Use normal pizza sauce!
If you aren’t a fan of spicy jalapeno chicken sausage, al fresco has an amazing sundried tomato and basil flavor that would work perfectly on pizzas!
I hope you guys enjoyed this super fun Summery recipe! Xo – Haylie
Did you enjoy this recipe? Here are a few others you might like as well:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Grilled Chicken Sausage Flatbread Pizza
This Grilled Chicken Sausage Flatbread Pizza is SO delicious! Made with store-bought flatbread, it's extra cheesy, loaded with toppings and is a unique way to kick off Summer grilling season!
- 2 pieces of Naan bread
- 2 spicy jalapeno al fresco chicken sausages
- 2/3 cup pesto (divided)
- 1.5 cups mozzarella cheese (divided)
- 1/2 cup cherry tomatoes, diced in half
- 1/2 small red onion, thinly sliced
- fresh basil for topping
- 1 tbsp olive oil (divided)
Clean and prepare the grill - make sure its heat is at medium/high heat.
Cook the chicken sausages, flipping and rotating with tongs occasionally until they are warmed through and have a char on the outside. Remove and sit these on a plate.
Brush one side of the naan flatbread with 1/2 tbsp of olive oil, making sure it's fully covered.
Carefully, using tongs, place the naan flatbreads onto the hot grill with the oil side DOWN on the grill. Let it sit for 30 seconds to 1 minute to get a nice char. Remove and bring the flatbreads inside.
Once back in the kitchen, carefully slice the warmed chicken sausages into 1-1.5 inch coins. Dice the cherry tomatoes and thinly slice the red onion.
Spread the naan (grilled side) with 1/3 cup of pesto. Add 1/3 cup of cheese, followed by the chicken sausage slices, cherry tomatoes and red onion. Finish with another 1/3 cup of cheese. Repeat with the other naan until the ingredients are used up.
Once the pizzas are prepared to be grilled, carefully slide them onto the grill with the toppings up. Let grill for 2-4 minutes OR until the cheese is bubbly.* Keep an eye on the pizzas, moving it around if necessary to make sure that it doesn't burn. *see notes!!
Once done, carefully remove from the grill and garnish with red pepper flakes and fresh basil. Enjoy!
My grill is a small charcoal grill, therefore it has a pretty big hot spot where things can burn quickly. If yours is similar, make sure to rotate it/carefully move it around to avoid it getting burned! The cheese shouldn't take too long to melt 🙂