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Instructions. Preheat the oven to 400F. Line two baking sheets with parchment paper. Brown the italian sausage in a skillet over medium heat until no longer pink. Make sure to break it up into small bits using your cooking utensils. Place two naan on each of the prepared baking sheets.
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Directions. Preheat oven to 375°F; Melt butter in small saucepan over medium heat and add flour. Allow to cook, stirring frequently, for 2 minutes.
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Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Spread about 1/3 cup of pesto on each then top with mozzarella, tomatoes, and finish with sausage. (Reserve remaining pesto for topping.)
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Preheat the oven to 425°. Cut the bacon into small pieces and cook it in a stove-top skillet until it is crispy. Remove the bacon and let it sit on a plate with a paper towel to soak up any excess grease. Place the two slices of Naan on a cookie sheet. Spread each slice with equal amounts of apple butter.
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Spread the caramelized onion and bacon mixture evenly over the dough. Add the grated mozzarella cheese, the basil leaves, and the black olives. Transfer to pizza stone, or put pizza pan in the hot oven. Bake for 14 minutes, checking at 12 minutes. Remove from oven when browned and crisp on the edges.
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Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, sausage, bacon, peppers, garlic salt and half the Italian Seasoning (use all for 4 ppl). Cook, stirring and breaking up sausage into smaller pieces, until peppers are tender and sausage is cooked through, 6-8 min.** Carefully drain and discard excess fat.
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Add the oil, onion, and pepper and saute until tender and onion is transparent and the sausage has no pink remaining. Layout the flatbread dough or the pre-made flatbread on a greased baking sheet. Spread the pesto evenly onto the rolled out flatbread dough, then sprinkle the mozzarella and Parmesan evenly over the top.
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Instructions. Spray the griddle pan with low calorie cooking spray and place over a medium heat. Place the bacon medallions in the pan and cook for 1 - 2 minutes on each side or until cooked. Unfold the flatbread and place a bacon medallion on one half of each. Divide the cheese, tomato and spring onion between each and place on top of the bacon.
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Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice onion. 2. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
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Preheat oven to 350 degrees. In a saute pan, add 1 Tablespoon of olive oil and turn on the heat to medium high. Add your onions and sauté for 1 or 2 minutes. Next add your peppers and sauté for another 2 minutes. Take off the casing of the sausage link and crumble into the pan and cook until browned well. Turn of heat.
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Add sausage and half the oregano. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Meanwhile, place flatbreads on a second lightly oiled baking sheet. (For 4 servings, divide flatbreads between 2 sheets; swap rack positions halfway through baking.) Toast in oven until lightly browned, 5-7 minutes. 4.
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Step 1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar.
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Preheat oven to 450 F. Line a baking sheet with foil, place flatbreads on the sheet, and set aside. If you haven't cooked your sausage yet, crumble it into the pan and cook completely. When the sausage is done cooking, remove the sausage from the pan, but leave about 2 tablespoons of the drippings in the pan.
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Sprinkle a bit of salt over the surface. Add the roasted squash and onions. Top with the bacon and sausage. Using the olive oil brush, sprinkle a little bit more garlic olive oil over the top. Bake for about 8-10 minutes rotating the flatbread in between. Bake until edges are deep golden brown. Top with fresh sage and serve hot.
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Stir and place in the microwave to cook on high for about 30 seconds. Remove the flatbreads from the oven and spread with the warmed pumpkin, leaving a bit of space around the edge for the crust. Divide the sausage mixture between the two flatbreads and spread across the pumpkin. Sprinkle the parmesan over the sausage mixture.
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Remove skillet from heat and set aside. To assemble the flatbread, spread Boursin garlic cheese spread on top of the flatbread. Sprinkle with shredded mozzarella cheese. Top with scrambled eggs, smoked sausage, breakfast sausage, bacon, cooked onions, and peppers. Place the flatbreads on a baking sheet and cook in the oven for 10 to 15 minutes.
