Smoky Gouda Chicken Sausage Flatbreads with Caramelized Onion &Amp; Mustard Sauce

These smoky flatbreads bring together tender chicken sausage, sweet caramelized onions and a blend of melted smoked Gouda and mozzarella on a crispy base. A tangy smoky mustard sauce ties every bite together, while fresh scallion greens add a pop of color and brightness.

Perfect for a quick weeknight dinner or a fun appetizer, these flatbreads are loaded with flavor and come together in under 30 minutes. Serve them hot with your favorite hot sauce or chili flakes for an extra kick.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Smoked Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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. Halve, peel and thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Fry Seasoning, salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes. Add onion and scallion whites; cook, stirring occasionally, until onion has softened and chicken is cooked through, 2-4 minutes more. Season with salt and pepper.
3. Meanwhile, place flatbreads, dimpled sides down, on a baking sheet. Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. Once toasted, remove sheet from oven. Carefully flip flatbreads so dimpled sides are up; spread evenly with smoky mustard. Sprinkle with smoked Gouda and mozzarella. Top with chicken mixture. Return to top rack; bake until cheese melts and flatbreads are crispy, 3-4 minutes.
4. Garnish flatbreads with scallion greens. Slice into pieces as desired. Divide between plates and serve. Tip: Finish with your favorite hot sauce or chili flakes for a little heat.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute the Italian chicken sausage with any cooked sausage of your choice, such as pork or turkey sausage. Adjust cooking 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 a toaster oven or oven at 350°F until crispy.

Can I make this vegetarian?

Absolutely! Omit the chicken sausage and add more vegetables like mushrooms, bell peppers or zucchini. You can also use plant-based sausage crumbles.