Chicken Pesto Flatbreads

• In a small microwave-safe bowl, combine cream cheese, garlic, 3 TBSP water (4 TBSP for 4 servings), and a big pinch of salt and pepper. Microwave for 30 seconds. Stir to combine (you’ll use it in the next step).

• Heat a drizzle of oil in a medium 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. Using a slotted spoon, transfer sausage to a plate, reserving fat in pan. • Return pan to medium heat. Sprinkle flour over pan; whisk to combine. Cook for 1 minute, whisking continuously (a few lumps are okay). Remove pan from heat. Add cream cheese mixture and whisk until smooth.

Pat chicken dry with paper towels and season all over with salt and pepper. Swap in chicken for sausage. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (If pan seems dry after removing chicken, add another drizzle of oil.)

• Place flatbreads on a baking sheet; brush tops of each flatbread with a drizzle of olive oil. Toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks.)

• Once flatbreads are toasted, remove from oven. Heat broiler to high or oven to 500 degrees. • Carefully spread sauce over flatbreads; top with seasoned tomatoes to taste (draining first) and sausage. Massage the pesto packet for 5 seconds; snip the corner and lightly drizzle flatbreads with pesto to taste. Evenly sprinkle with mozzarella. • Broil or bake until cheese melts and flatbreads are golden brown, 3-5 minutes. (For 4 servings, broil or bake in batches.) TIP: Watch carefully to avoid burning.

Add chicken to flatbreads along with seasoned tomatoes.