Heat a large skillet over medium heat and add the casing-removed Italian sausages. Break the sausage into small pieces using a spatula, cooking until browned and crispy, about 8-10 minutes. Transfer to a plate and set aside.

Preheat your oven to 200°C (400°F). Lay out your flatbreads on a baking sheet and brush each with olive oil for a crispy texture.

Spread a thick layer of creamy ricotta cheese over each flatbread, leaving a small border around the edges.

Sprinkle the crispy sausage evenly over the ricotta-covered flatbreads, then top with shredded mozzarella cheese.

Bake for 10-12 minutes, or until the cheese is melted, bubbly, and edges are golden brown. Keep an eye on them for delicious aromas!

Drizzle hot honey over the flatbreads, sprinkle with red pepper flakes and finish with fresh basil leaves.