FlatOut Spicy Sausage Pizza & Enchilada Cantina Pizza

Two very delicious hot pizza right off the pizza stone! (Using FlatOut Spicy Italian flatbread crusts)

I love pizza. Classic crust, stuffed crust, deep dish- and one of my favorites, thin crust. One of the things I love about thin crust pizzas? I feel like they allow for tasting and enjoying all of the toppings without ending up packed full of heavy dough.

Making dough can often be tedious and if your recipe fails or if you're not used to tending to yeast properly when making dough, you can end up with a terrible crust- and then there's rolling it out.. I'll admit that the difficulty level of that alone, for me, has usually been a doozy- (major respect to all pro pizza makers out there!) and thin crust can be even trickier to master without ripping the dough.

Flat Out offers an easy, pre-made alternative for those moments or even for times when you want a quick, easy fix for a meal.

Pros? They come in three different flavor styles, Rosemary & Olive Oil, Spicy Italian, and Rustic White. They're also a nice, light crust that doesn't have too many calories!

Two different sauces. One store-bought pizza sauce and one home-made white cheese sauce.

You can use any toppings your heart desires! Pack 'em on and create a great tasting pizza!

Spicy sausage & mushroom pizza and Enchilada chicken pizza.

If there were cooking directions, I didn't read them. I just topped each crust with my desired toppings and popped these bad boys into the oven until they were done (about 10-15 at 400 degrees F)

I named my creations Spicy Sausage & Mushroom Pizza and the Enchilada Cantina Chicken Pizza
Here's how to make them!

Ingredients

2 Flat Out Spicy Italian Pizza Crusts (each package includes 6 crusts)

Spicy Sausage Pizza

• 1 Jar of classic Pizza sauce
• Shredded Mozzarella cheese
• Sliced Cremini mushrooms
• Pickled, jarred jalapeno peppers
• 1 package Johnsonville Hot Italian Ground Sausage (pinched into dime sized balls and pre-cooked. *This entire makes a very large portion, so you can use what you want and freeze the rest, cooked or uncooked!)

Enchilada Cantina Chicken Pizza

• 3 tbsp. mayonnaise
• 3 tbsp. sour cream
• 1 tbsp. shredded parmesan cheese
• 1/2 tsp. minced garlic
• Shredded Mozzarella cheese (or Monterey Jack cheese)
• 1 4oz. can hot, diced green chillies
• 1/2 cup cubed cooked chicken breast (seasoned if desired)
• 2 tbsp. chopped fresh cilantro

Directions 

Pre-heat over to 400 F.

For the White Cheese Sauce (Enchilada Cantina Chicken Pizza) :

Mix the mayonnaise, sour cream, shredded parmesan and minced garlic in a bowl. This makes roughly enough sauce for two pizzas. Spread desired amount of sauce evenly over crust.

For the pizzas:

Spread desired amount of each sauce over each crust. Top each pizza with desired amount of shredded cheese(s). Apply toppings to each pizza. Bake pizzas on pizza stone (or according to package directions) for 10-15 minutes or until bubbly and golden brown.

Enjoy!