Chicken Sausage, Zucchini & Tomato Flatbreads

with Garlicky White Sauce, Mozzarella & Parmesan

Allergens: Sesame, Wheat, Milk, Soy, May contain traces of allergens

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Italian Chicken Sausage Mix

    9 ounce

  • Flatbreads

    2 units

  • Zucchini

    1 unit

  • Heirloom Grape Tomatoes

    4 ounce

  • Cream Cheese

    4 tablespoon

  • Lemon

    1 unit

  • Mozzarella Cheese

    ½ cup

  • Parmesan Cheese

    3 tablespoon

  • Garlic

    2 clove

  • Flour

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    5 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Trim and slice zucchini crosswise into ½-inch-thick rounds. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Zest and quarter lemon.

Ingredient Quantities

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Garlic

    2 clove

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

2

  • Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt, and pepper. Place foil packet with garlic on same sheet (you may need to use two baking sheets for 4 servings).

  • Roast on top rack until zucchini is browned and tomatoes have burst, 12-15 minutes. (For 4, if using two baking sheets, roast on top and middle racks, swapping rack positions halfway through.)

Ingredient Quantities

  • Zucchini

    1 unit

  • Garlic

    2 clove

  • Salt

    1 teaspoon (tsp)

3

  • While veggies roast, heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

  • Turn off heat; transfer to a plate. Wipe out pan.

4

  • Once veggies are done, transfer to a second plate. Carefully wipe off any excess oil from sheet; place flatbreads on sheet.

  • Drizzle each flatbread with oil; toast on top rack until lightly golden, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks.)

Ingredient Quantities

  • Flatbreads

    2 units

5

  • While flatbreads toast, transfer roasted garlic to a cutting board; mash with the back of a fork.

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for sausage over medium-high heat. Add flour and cook, whisking constantly, until lightly browned, 30 seconds.

  • Whisk in cream cheese, roasted garlic, lemon zest, ½ cup water, ½ tsp sugar, and juice from half the lemon (1 cup water, 1 tsp sugar, and juice from whole lemon for 4) until combined. Simmer until thickened, 1-2 minutes. (TIP: If sauce seems too thick, add more water a splash at a time.) Turn off heat. Season with salt and pepper.

Ingredient Quantities

  • Flatbreads

    2 units

  • Cream Cheese

    4 tablespoon

  • Lemon

    1 unit

  • Garlic

    2 clove

  • Flour

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

6

  • Heat broiler to high. Evenly spread flatbreads with half the sauce, then top with sausage and veggies. Drizzle remaining sauce on top. Sprinkle with mozzarella and Parmesan.

  • Broil flatbreads until cheese melts, 1-2 minutes (for 4 servings, broil in batches).

  • Slice flatbreads into quarters and divide between plates. Serve with remaining lemon wedges.

Ingredient Quantities

  • Flatbreads

    2 units

  • Lemon

    1 unit