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 we just can’t get enough of. 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. Pizza night just got a major upgrade and it’s ready in under 30 minutes!

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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. Preheat the oven to 450°F (230°C) and adjust a rack to the top position. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice crosswise into ½-inch-thick half-moons. Peel the garlic clove and place it in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Fold the foil to create a sealed packet. Halve the grape tomatoes and mince the chives.
2. On a baking sheet, toss the zucchini slices with a drizzle of olive oil, 1 teaspoon Italian seasoning, salt and pepper. Place the garlic foil packet on the same sheet. Roast on the top rack until the zucchini is browned and tender, 12-15 minutes. Meanwhile, in a medium bowl, toss the halved tomatoes with a drizzle of olive oil, 1 teaspoon Italian seasoning, salt and pepper. Set aside to marinate.
3. Once the zucchini is tender, transfer it to the bowl with the tomatoes and toss to combine. Leave the garlic foil packet on the baking sheet and carefully wipe off any excess oil. Place the flatbreads on the same sheet. Return to the top rack and toast until the flatbreads are lightly golden and the garlic is softened, 5-7 minutes.
4. While the flatbreads toast, melt 1 tablespoon butter in a large pan over medium-high heat. Add the flour, garlic powder and remaining Italian seasoning. Whisk constantly until lightly browned, about 30 seconds. Reduce the heat to medium-low and whisk in the cream cheese and ½ cup water until melted and smooth. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes, then remove from heat.
5. Once the garlic is cool enough to handle, roughly chop it. Turn the broiler to high. Evenly spread the white sauce over the toasted flatbreads, then top with the chopped roasted garlic, the zucchini-tomato mixture and sprinkle with mozzarella cheese.
6. Broil the flatbreads until the cheese melts and bubbles, 1-2 minutes. Watch carefully to avoid burning. Slice the flatbreads into pieces, sprinkle with chives and chili flakes to taste and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any store-bought flatbread, naan or even pizza dough will work. Adjust baking time as needed.

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 restore crispness.

Can I make this recipe vegan?

To make it vegan, use dairy-free cream cheese, vegan butter and plant-based mozzarella. The rest of the ingredients are naturally plant-based.