Chicken Sausage & Caprese Flatbread
with Red Pepper Spread & Arugula
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Did you know that Ancient Romans ate arugula for good luck? Hmm, and all this time we’ve just been enjoying this leafy green because it’s delicious! We especially love fresh arugula as a topping on these flatbreads; its peppery bite is a great match for all the other ingredients like sweet red pepper spread, melty mozz, and garlic-marinated tomato. The balsamic glaze drizzled on top adds a tangy sweetness that’s just chef’s kiss. Those Romans must’ve been onto something because we’re definitely feeling lucky to have this for dinner!
Ingredients
2 ounce
Arugula
4 ounce
Roasted Red Pepper Spread
9 ounce
Italian Chicken Sausage Mix
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 unit
Tomato
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice tomato. Peel and mince garlic. • Place flatbreads on a baking sheet. (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) Brush each flatbread all over with a drizzle of olive oil. Toast on top rack until golden, 8-10 minutes.
Heat a drizzle of 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. Using a slotted spoon, transfer sausage to a paper- towel-lined plate.
• Meanwhile, combine tomato, garlic, and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper. • In a medium bowl, toss arugula with a drizzle of olive oil and a pinch of salt and pepper.
• Heat broiler to high. Carefully spread toasted flatbreads with red pepper spread. Top with tomato and garlic. Broil until tomato and garlic are softened, 3-5 minutes. (For 4 servings, broil in batches.) • Remove flatbreads from oven. Carefully sprinkle with mozzarella. Broil until cheese melts, 1-2 minutes more. TIP: Watch carefully to avoid burning.
Sprinkle flatbreads with sausage along with mozzarella.
• Allow flatbreads to cool slightly, then slice each into quarters. Top with arugula and drizzle with balsamic glaze. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blend of flavors, especially praising the balsamic glaze and red pepper spread for adding a delicious twist.
- Ease of prep: Quick and easy to prepare, though some found the broiling step tricky and prone to burning the flatbread.
- Suggestions: Watch closely during broiling; consider using a lower rack or reduced heat to prevent burning. Adding chicken sausage was popular.
- Portions: Some found it light without protein; adding chicken sausage made it more filling and satisfying for many.
- Customization: A few suggested adding extra garlic, spices, or jalapeños for more kick; others enjoyed it as-is or meat-free.
Reviews from our home cooks
Freshest ingredients we've eaten in awhile! The blend of flavors was fantastic, and the chicken sausage add-on was a tasty way to meet our dietary desires.
Easy to prep and very tasty especially with the chicken sausage.
This was very good! The first time I made it, I followed the instructions carefully and the flatbread burned quickly while broiling. The next time I adjusted the rack lower and used low broil instead of the suggestion of hi broil. Turned out much better.
This was really good--the red pepper sauce was a nice change from tomato sauce, and the chicken sausage made it perfect!
Surprised at how basic this was and it tasted devine! Will be ordering this one again!
Loved the balsamic glaze. It tasted refreshing and it was easy to make.
Flavor was great, loved all the components. The bake time varied for our oven so I would recommend keeping a close eye and adjusting time/temp as needed.
This meal is really small. More like a snack, especially if you do not opt for a protein.
Quick and tasty but next time I will not cook it on broil, too much heat!
The only thing that would make it even more delicious is a slightly thinner crust.
