pizza
flatbread
soups
garlic
comfort food
sausage
cheesy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Roasted Garlic White Flatbread Pizza & Calabrian-Style Tomato Soup By Rachael

How To Make Roasted Garlic White Flatbread Pizza & Calabrian-Sty…

The Hilarious Jason Biggs + Rach's Subs With Chicken, Peppers & …

Rach's Twist on Pasta Night + This Couple Flipped Their Entire H…

Rach's Sheet Pan Dinner + 3 Chefs Take Family Dishes to the Next…

The Iconic Dolly Parton + Chef Geoffrey Zakarian's Braised Short…

Best Sunglasses For Your Face Shape: Square + Heart-Shaped Faces

The First Meal Rach Ever Made on TV—Pancetta-Wrapped Shrimp

Molly Sims' 3 Beauty Must-Haves Under $10 + Strawberry Shortcake…

7 Sheet Pan Recipes—Meatball Parm, 2 Pizzas + More

Mamma Leone's-Style Veal Parm + "Hot Bench's" Judge Patricia DiM…

Rachael Is Hosting Taco Night

Make Your Own Takeout Chicken Teriyaki + Tim Tebow AND Puppies

Harlan Coben Is Back To Talk 35th Book + Kristin Chenoweth

Rach's Garlic Bread Rolls + Another "Manover" Featuring a Major …

Rob Lowe Takes Viewer Qs + Rach’s Chicken Drumsticks

Jay Leno Joins Rach From His Kitchen...In His Garage + Rach's Cr…

Chicken Fried Steak + Rach's Takeout Twist

Rachael's Steak Night Supper + Top 2022 Design Trends

It's Hard-Shell Taco Night + Can You Slow Aging By "Renovating" …

Instagram-Worthy Pork Chops + Author Glennon Doyle Talks Memoir …

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Rach makes a soup 'n' sandwich combo, perfect for dunking, using a creamy, sausage-laced tomato soup and easy, cheesy flatbread pizza.

Ingredients

For the soup:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound sweet Italian sausage with fennel, cut from casing
  • 1 round tablespoon Calabrian chili paste or 2 teaspoons chili flakes
  • 4 cloves garlic, thinly sliced, chopped or grated
  • ½ cup red wine
  • 1 jar passata or 28-ounce can Italian crushed tomatoes or tomato puree
  • 3 cups chicken bone broth or stock
  • 1 chunk rind of Parmigiano-Reggiano cheese, optional
  • One 14-ounce can cannellini beans, lightly drained
  • Salt and pepper
  • 1 cup heavy cream
  • A handful of basil leaves, torn
For the pizza:
  • 2 bulbs garlic, cut to expose cloves, dress with a little EVOO and salt and pepper, roast in foil pouch for about 35 minutes at 400˚F, cool and paste
  • 3 cups fresh ricotta
  • 2 tablespoons fresh thyme, chopped
  • 2 teaspoons lemon zest
  • Salt and pepper
  • 1 cup grated Parmigiano-Reggiano cheese
  • 4 garlic naan or other flatbread of choice
  • 4 cups shredded Mozzarella, Provo or Scamorza

Yield

Serves: 4

Preparation

For the soup, heat EVOO in a soup pot or Dutch oven over medium to medium-high heat and brown and crumble the sausage into very small bits. Stir in the chili paste. Add garlic and stir, add wine and let it absorb. Add tomatoes, broth, rind, beans, salt and pepper, bring to bubble and simmer to thicken a bit and let flavors combine. Reduce heat to low and add the cream, stir in basil.

For the pizza, preheat oven to 450˚F with rack one above center.

Combine garlic and ricotta with thyme, zest, salt, pepper and ¼ cup Parm.

Heat a griddle pan or large cast-iron skillet and add a splash of water, blister bread and turn, blister another 45 seconds and remove to foil-lined baking sheets.

Slather breads with ricotta mixture and top with mozzarella and remaining parm. Bake to brown and bubbly.