Creamy White Sauce Flatbreads with Roasted Garlic, Zucchini &Amp; Tomatoes

Move over, marinara-there’s a new sauce in town. These crispy flatbreads are slathered with a rich, creamy white sauce that we just can’t get enough of. We top it off with melty mozzarella and roasted garlic, plus tender zucchini and juicy marinated tomatoes.

Sprinkle each slice with chives and chili flakes if you like a little zip, then sit back and enjoy. Pizza night just got a major upgrade.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 tablespoon PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.
2. Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt and pepper. Place garlic foil packet on same sheet. Roast on top rack until zucchini is browned and tender, 12-15 minutes. Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt and pepper. Set aside to marinate.
3. Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (Divide between 2 sheets for 4 servings.) Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes. (For 4, toast on top and middle racks; swap rack positions halfway through.)
4. While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium-high heat. Add flour, garlic powder and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
5. Once garlic is done, carefully transfer to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic and veggies. Sprinkle with mozzarella.
6. Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) Watch carefully to avoid burning. Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, fontina or a blend of Italian cheeses.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain crispness.

Can I make this recipe gluten-free?

Use gluten-free flatbreads and substitute the flour with a gluten-free all-purpose blend.