Beyond Sausage & Veggie Grilled Flatbread with Fresh Pecorino


Dough Ingredients:  

cup bread flour 

cup all-purpose flour 

teaspoon kosher salt 

packet fast acting yeast 

cup whole milk 

½ teaspoon raw sugar 

tablespoon California Olive Ranch olive oil for brushing prior to grilling 

For the toppings:  

cup Beyond Sausage, seared and cooled if desired 

cup shredded Maplebrook mozzarella cheese 

cups cherry tomatoes, halved  

1/3 cup fresh oregano, chopped 

1/3 cup fresh basil, chopped  

1/3 cup fresh parsley, chopped 

1/4 cup California Olive Ranch olive oil 

Freshly grated Pecorino or Parmesan (or both)

Coarse sea salt for topping 



  1. If making your own dough, combine the flours and salt into a large mixing bowl or bowl for your standing mixer. (If using a pre-made dough, then roll out your dough to desired thickness. For pre-made dough we recommend Pastabilities, made locally and available in-store) 
  2.  Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet. 
  3. Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active. 
  4. Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes. 
  5. The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size. 
  6. Ready the grill, you want it at medium-high heat. 
  7. Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill. 
  8. Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up. 
  9. Towards the end of cooking the second side, add on the shredded mozzarella cheese, and then the Beyond Sausage 
  10. Remove from the grill, and then add your sliced tomatoes, chopped herbs, and fresh pecorino or parmesan cheese. Drizzle with a little olive oil and sea salt before serving. Then,  repeat with the remaining 2 flatbreads.