Ground Beef Sausage Flatbreads
When it comes to pizza toppings, pork gets all the attention. But with a basic seasoning blend, ground beef makes extremely good sausage. For a new take on pizza night, I grill store-bought flatbread and pile it with earthy caramleized onions, the sausage, Gruyére or Gogonzola, and a tangle of arugula. It doubles easily for a crowd, and all the toppings can be made ahead.
INGREDIENTS
FOR THE ONIONS
• 1/4 cup extra-virgin olive oil
• 3 large sweet onions (about 2 1/2 pounds total), halved and thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, very thinly sliced, plus 1 smashed clove
• 1 tablespoon balsamic vinegar
FOR THE SAUSAGE
• 1 pound Five Marys dry-aged ground beef
• 3/4 teaspoon ground fennel
• 3/4 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
FOR SERVING
• 2 tablespoons extra-virgin olive oil, plus more for grilling
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 packed cups (about 2 1/2 ounces) baby arugula
• 4 (roughly 8-inch long) pieces naan (or other sturdy store-bought flatbread)
• 1 large garlic clove, halved
• 6 ounces Gorgonzola cheese, crumbled, or 8 ounces freshly grated Gruyère cheese (or a mixture of the two)
INSTRUCTIONS
In a large heavy skillet, heat the oil over medium-low heat. Add the onions and cook, stirring frequently, for 20 to 30 minutes, or until golden brown. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the sliced garlic and continue cooking another 15 minutes or so, until the onions are nice and dark brown, adding a splash or two of water toward the end of the cooking time, if necessary, to prevent the onions from sticking or burning. Stir in the vinegar, then transfer the mixture to a plate and set aside.
While the onions cook, make the sausage: In a bowl, blend together the beef and remaining spices.
When the onions are done, increase the heat to medium-high. Add the beef mixture to the pan and cook, stirring frequently and breaking up the meat, until the meat is nicely browned and beginning to crisp at the edges, 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to transfer the meat to a paper towel-lined plate. (You can cook the onion mixture and the meat ahead and set aside for up to 1 hour, or refrigerate overnight).
Preheat a gas or charcoal grill to medium-high heat (about 400 degrees F). In the bottom of a medium mixing bowl, whisk together the olive oil and lemon juice with a little salt and pepper. Add the arugula on top, but don’t mix it with the dressing quite yet. Brush or rub the naan on one side with olive oil, then rub the oiled sides with the smashed garlic clove.
When the grill is hot, brush the cooking grates clean. Grill the naan oiled side-down for 1 to 2 minutes with the lid closed, until marked and toasted. Flip the naan and use a fork to spread the onion mixture, beef, and cheese(s) between them. Close the lid and cook for another minute or two, until the cheese has melted. Transfer the flatbreads to a cutting board. Toss the arugula with its dressing and pile it atop the flatbreads. Cut into pieces, and serve.
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