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Recipe details
Fusilli and Buffalo Mozzarella Flatbread with Fresh Bratwurst
A thin, crisp flatbread topped with cooked fresh bratwurst, fusilli, tomato, onion, and fresh buffalo mozzarella. A dinner idea with ingredients and cooking steps in one place.
≈ 18 kcal/100 g · ≈ 6,284 kcal/serving
50 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fusilli56 g
buffalo mozzarella60 g
fresh bratwurst85 g
all-purpose flour65 g · rolled dough: 30 cm length × 20 cm width × 0.3 cm thickness
warm water60 cup
olive oil15 ml
tomato50 cup
yellow onion35 cup
fine salt1 tsp
dried oregano0.5 tsp
Cookware and utensils
large pot
colander
mixing bowl
rolling pin
baking sheet
parchment paper
knife
cutting board
spatula
Directions
01
Boil the fusilli in salted water until just tender, following the package timing.
Products
fusilli — 56 g; fine salt — 1 tsp
Action
boil
Time
10 min
Temperature
boiling
02
Drain the fusilli in a colander.
Products
fusilli — 56 g
Action
drain
Time
1 min
Temperature
hot
03
Cook the fresh bratwurst in a dry skillet over medium heat, turning it until browned and 160°F (71°C) inside.
Products
fresh bratwurst — 85 g
Action
cook
Time
12 min
Temperature
medium heat; 160°F (71°C) internal
04
Slice the cooked bratwurst into thin rounds on a cutting board.
Products
fresh bratwurst — 85 g
Action
slice
Time
2 min
Temperature
warm
05
Mix the flour, warm water, half the olive oil, and half the salt in a bowl.
Products
all-purpose flour — 65 g · rolled dough: 30 cm length × 20 cm width × 0.3 cm thickness; warm water — 60 cup; olive oil — 15 ml; fine salt — 1 tsp
Action
mix
Time
2 min
Temperature
room temperature
06
Knead the dough until smooth
Products
all-purpose flour — 65 g · rolled dough: 30 cm length × 20 cm width × 0.3 cm thickness; warm water — 60 cup
Action
knead
Time
4 min
Temperature
room temperature
07
rest it for 5 minutes
Products
all-purpose flour — 65 g · rolled dough: 30 cm length × 20 cm width × 0.3 cm thickness; warm water — 60 cup
Action
knead
Time
4 min
Temperature
room temperature
08
Roll the dough into a thin oval on floured parchment placed on the baking sheet.
Products
all-purpose flour — 65 g · rolled dough: 30 cm length × 20 cm width × 0.3 cm thickness
Action
roll
Time
4 min
Temperature
room temperature
09
Arrange the fusilli, bratwurst, tomato, onion, and buffalo mozzarella over the dough.
