Crispy Flatbreads with Chicken Sausage, Zucchini and Tomatoes in Garlic White Sauce

These crispy flatbreads are a fun and delicious twist on pizza night. A creamy garlic white sauce serves as the base, topped with browned chicken sausage, tender roasted zucchini and sweet heirloom tomatoes. A sprinkle of mozzarella and Parmesan, then a quick broil, creates a melty, golden finish that will have everyone asking for seconds.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The garlicky white sauce is irresistible and the combination of savory sausage and fresh veggies makes every bite satisfying. Serve with lemon wedges for a bright finish.

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Ingredients

9 ounce Italian Chicken Sausage MixView 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 (top and middle positions for 4 servings) and preheat oven to 450°F. 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.
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.)
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.)
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.
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.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian chicken sausage with pork or turkey sausage or even a plant-based sausage for a vegetarian option.

Can I make the white sauce ahead of time?

Absolutely! Prepare the sauce and store it in the refrigerator for up to 2 days. Reheat gently before spreading on the flatbreads.

What can I use instead of flatbreads?

You can use pre-made pizza crusts, naan or even pita bread as a substitute. Adjust toasting time as needed.