Menu Concept

Pineapple and Four Pepper Chicken Sausage Flatbread

A Sweet, Savory Flatbread Built Around a Standout Jones Sausage

Flatbreads are one of the easiest appetizer or shareable formats to add to a menu, and the right protein turns a familiar build into a signature item.

The Menu Concept

Thin crust spread with fresh pineapple and peppadew pepper compote.
Studded with sliced Jones Dairy Farm Four Pepper Chicken Sausage and topped with shredded whole milk mozzarella.
Baked to golden brown, drizzled with white balsamic reduction, and finished with sliced green onions.

Chef’s Notes

The pineapple-peppadew compote is the foundation. Combine diced fresh pineapple, chopped peppadew peppers, a splash of apple cider vinegar, and a touch of brown sugar in a saucepan and reduce until thick and spreadable — about 15 minutes. It holds refrigerated for up to a week and works across other menu applications.

Slice the chicken sausage into rounds about 1/4-inch thick and pre-warm briefly on the flat top before topping the flatbread. The sausage is fully cooked but a quick sear deepens the flavor and prevents it from steaming under the cheese.

The white balsamic reduction is the finishing element and is applied after the flatbread comes out of the oven, never before. Reduce white balsamic vinegar with a touch of honey until syrupy, hold warm, and apply at plating. Hot honey works as a one-for-one swap if you want to add a low-level kick without changing the rest of the build.

Use a thin par-baked crust for high-volume service. The compote and cheese provide plenty of moisture, so a softer crust will turn gummy.