Jambalaya Flatbread

In a miraculous turn of events, I managed to get the grocery shopping AND laundry done before noon on a Friday.

Before you applaud me for getting good at this mom thing {because you know I was patting myself on the back}, I have to tell you that my 9 month old child decided to pull down a small display of animal crackers as our groceries were being rung up by a Channing Tatum-esque cashier. The clear plastic barrels filled with little animal shapes crashed to the floor with a sound loud enough to shake me from my self-congratulatory fog and remind me never to get too cocky about my parenting skills. {On another note, Channing 2.0 may never have children of his own.}

Aside from that, our day has been pretty standard. And by standard I mean filled with attempts at productivity dashed by bouts of playing/fussing/chasing/catching, etc., etc.

I did, however, scratch together enough seconds to pop into the kitchen for a moment and make this:

I'm can't tell you if it was the excessive amount of green bell peppers or the soundtrack from The Princess and the Frog playing in the background that gave me the idea, but I can tell you that a good idea it was.

This Jambalaya Flatbread is such a fun Friday food for a casual dinner in or as an appetizer for guests. The hint of spice from the andouille sausage is balanced out by a creamy tomato base, seasoned with a dash of celery salt to give the classic taste of the "trinity" {onion, bell pepper, celery} that goes into jambalaya. Soft, sauteed bell peppers and onions in contrast to the crisp flatbread crust
makes every taste bud do a little dance.

Jambalaya Flatbread 

The Kitchen Prep

Celebrate your Friday successes {or forget about your mishaps} with Jambalaya Flatbread tonight. Here's to making it to the weekend!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Lunch, Main Course

Cuisine American

Servings 4 pizza

Ingredients

  

• Store bought {or homemade} pizza dough
• Olive oil
• ½ cup diced green bell pepper
• ½ cup diced onion
• 4 ounces cream cheese softened at room temp
• 1 tablespoon tomato paste
• ¼ teaspoon celery salt
• {Optional} Dash of cayenne pepper
• 1 to 2 smoked andouille sausage very thinly sliced

Instructions

 

• Preheat the oven to 500 degrees. If you have a pizza stone, place it in the oven to heat it up. If not, prepare a baking sheet with a little bit of olive oil. Set aside.
• In a skillet over medium-high heat, heat olive oil. Saute green bell pepper and onion until just softened and translucent. Set aside.
• Meanwhile, with a hand mixer, beat together cream cheese, tomato paste and celery salt {and cayenne if using}. Set aside.
• On a floured surface, cut dough into quarters. Roll out each quarter to desired thickness -- I made mine very thin for quick baking and a crisp flatbread. You should be able to get 4 flatbreads out of 1 pound of dough depending on how big you make them. Place on pizza stone or oiled baking pan. Bake for 5-7 minutes or until the dough is just set and starts to bubble.
• Remove flatbreads from oven. Spread each evenly with cream cheese mixture. Top with sauteed bell peppers, onions and sausage.
• Return flatbreads to oven and bake for another 5-7 minutes, or until the sausages begin to brown a bit and the crusts are crisp.
• Enjoy hot!