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!