Crispy Chicken Sausage Flatbreads with Roasted Zucchini and Tomatoes

These crispy flatbreads are a fun and delicious twist on pizza night. A creamy, garlicky white sauce is spread over toasted flatbreads, then topped with savory browned chicken sausage, tender roasted zucchini and sweet burst tomatoes. A sprinkle of mozzarella and Parmesan, broiled until bubbly, makes this a meal that’s sure to become a family favorite.

Best of all, this recipe comes together quickly with simple ingredients. The roasted garlic in the sauce adds a mellow sweetness, while the lemon zest brightens every bite. Serve with extra lemon wedges for a fresh finish.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim zucchini and slice crosswise into ½-inch-thick rounds. 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. Zest and quarter lemon.
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. Roast on top rack until zucchini is browned and tomatoes have burst, 12-15 minutes.
3. While veggies roast, heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Transfer to a plate. Wipe out pan.
4. Once veggies are done, transfer to a 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.
5. While flatbreads toast, transfer roasted garlic to a cutting board; mash with back of a fork. Melt 1 TBSP butter in pan used for chicken 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 until combined. Simmer until thickened, 1-2 minutes. (If sauce seems 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 half the sauce, then top with chicken and veggies. Drizzle remaining sauce on top. Sprinkle with mozzarella and Parmesan. Broil flatbreads until cheese melts, 1-2 minutes. Slice into quarters and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the mozzarella with provolone or fontina and the Parmesan with Pecorino Romano.

Can I make these flatbreads ahead of time?

The components can be prepped ahead, but it’s best to assemble and broil just before serving for maximum crispiness.

What can I use instead of flatbreads?

You can use naan, pita bread or even pre-baked pizza crusts as a substitute.