Bill and I stay creative by thinking up new combinations of ingredients to put on top of lavash, the flatbread we use to make lavash pizzas. Red bell peppers are in season now, and we always have plenty of onions on hand. Instead of a hoagie, or grinder, or hero, or sub, or whatever you call it, why not apply this yummy combo of bratwurst and sautéed onions and peppers to pizza?
It’s easy to make, and very filling. This recipe is for two pizzas.
Braise two brats about ten minutes and remove from the pan.
Dump out any excess water and add some olive oil. Then place a medium yellow onion, sliced, and a small red bell pepper, sliced, in the pan, cooking until tender.
Meanwhile, push the veggies aside and put the brats back in the pan to brown.
Cut brats into 1/4-inch slices and brown in pan.
Heat the bottom of a lavash on a griddle until toasted. Then place on cookie sheet and top with veggies, sliced brats, and some cheese. (We use raw milk cheddar to accommodate Bill’s cow-dairy allergy.)
Broil on low for about 2 1/2 minutes, turning once, until cheese is melted and bubbly.