Chicken Sausage & Garlic Flatbreads

• Toss onion and tomato on prepared baking sheet with a drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Arrange tomato wedges skin sides down. Place foil packet with garlic on same sheet. • Roast on top rack until browned and tender, 12-15 minutes.

• While veggies and garlic roast, heat a drizzle of olive 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.

• Once veggies and garlic are done, transfer to a plate. Carefully discard foil lining and packet. Wipe off any excess oil from sheet. • Place flatbreads on same sheet and return to top rack until lightly toasted, 5-7 minutes. (For 4 servings, divide between 2 sheets and toast on top and middle racks; swap rack positions halfway through toasting.)

• While flatbreads toast, transfer roasted garlic to a cutting board; roughly chop or mash with a fork. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for sausage over medium-high heat. Add flour and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. • Reduce heat to medium low and whisk in cream cheese, garlic, and ½ cup water (1 cup for 4) until combined. Simmer until just thickened, 1-2 minutes. (TIP: If sauce is too thick, add more water a splash at a time.) Turn off heat. Season with salt and pepper.