Roasted Garlic and Zucchini Flatbreads with Creamy White Sauce

Move over, marinara-there’s a new sauce in town. These crispy flatbreads are slathered with a rich, creamy white sauce that’s absolutely irresistible. Topped with melty mozzarella, roasted garlic, tender zucchini and juicy marinated tomatoes, every bite is a flavor explosion.

Finish with a sprinkle of fresh chives and a pinch of chili flakes if you like a little heat. It’s pizza night, upgraded.

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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 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 into ½-inch 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, tossing halfway, until zucchini is browned and tender, 14-16 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 packet on sheet, carefully wipe off excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks, swapping positions halfway.) Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
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 gluten-free flatbreads?

Yes, gluten-free flatbreads work well. Adjust toasting time as needed.

Can I substitute the cream cheese?

You can use ricotta or a dairy-free cream cheese alternative for a similar creamy texture.

How do I store leftovers?

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