Chicken Sausage & Garlic Flatbreads

Name: Chicken Sausage & Garlic Flatbreads with Tomato, Onion & Mozzarella
Yield: 2 servings
Ingredients: 9 oz Italian Chicken Sausage Mix; 1 Onion; 2 Bread; 4 tbsp Cream Cheese; 1/2 cup Mozzarella Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 Tomato; 1 tbsp All-Purpose Flour; 1 tbsp Butter, tbsp; 1 tbsp Olive Oil, tbsp

with Tomato, Onion & Mozzarella

By Recipe0 System

In our humble opinion, flatbreads pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with a creamy garlic sauce, savory chicken sausage, roasted tomato and onion, and melty mozz. Can your ’za do that?! Yeah, we didn’t think so.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Italian Chicken Sausage Mix
1 Onion
2 Bread
4 tbsp Cream Cheese
1/2 cup Mozzarella Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 Tomato
1 tbsp All-Purpose Flour
1 tbsp Butter, tbsp
1 tbsp Olive Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry produce.

Halve, peel, and cut onion into ½-inch-thick wedges. Cut tomato into ½-inchu0002thick wedges. 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.
2

Toss onion and tomato on prepared baking sheet with a drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Arrange tomato wedges skin sides down. Place foil packet with garlic on same sheet.

Roast on top rack until browned and tender, 12-15 minutes.
3

While veggies and garlic roast, heat a drizzle of olive 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 and garlic are done, transfer to a plate. Carefully discard foil lining and packet. Wipe off any excess oil from sheet.

Place flatbreads on same sheet and return to top rack until lightly toasted, 5-7 minutes. (For 4 servings, divide between 2 sheets and toast on top and middle racks; swap rack positions halfway through toasting.)
5

While flatbreads toast, transfer roasted garlic to a cutting board; roughly chop or mash with a fork.

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

Reduce heat to medium low and whisk in cream cheese, garlic, and ½ cup water (1 cup for 4) until combined. Simmer until just thickened, 1-2 minutes. (TIP: If sauce is too thick, add more water a splash at a time.) Turn off heat. Season with salt and pepper.
6

Heat broiler to high. Evenly spread flatbreads with sauce, then top with sausage, tomato, and as much onion as you like. Sprinkle with mozzarella.

Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.

Cut flatbreads into pieces, divide between plates, and serve.

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