Chicken Sausage & Garlic Flatbreads
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Chicken Sausage & Garlic Flatbreads

Chicken Sausage & Garlic Flatbreads

with Tomato, Onion & Mozzarella

In our humble opinion, flatbreads > pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with a creamy garlic sauce, savory chicken sausage, roasted tomato and onion, and melty mozz. Can your ’za do that?! Yeah, we didn’t think so.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit

Roma Tomato

1 clove


1 teaspoon

Italian Seasoning

9 ounce

Italian Chicken Sausage Mix

2 unit


(Contains Wheat, Sesame)

1 tablespoon


(Contains Wheat)

4 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber4 g
Protein42 g
Cholesterol170 mg
Sodium1920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Large Pan



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry produce. • Halve, peel, and cut onion into ½-inchthick wedges. Cut tomato into ½-inchthick wedges. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast Veggies & Garlic

• 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.

Cook Sausage

• 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.

Toast Flatbreads

• Once veggies and garlic are done, transfer to a plate. Carefully remove and discard foil. 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.)

Make Sauce

• 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.

Finish & Serve

• Heat broiler to high. Evenly spread flatbreads with sauce, then top with sausage, tomato, and as much onion as you like. Sprinkle with mozzarella. • Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. • Slice flatbreads into pieces, divide between plates, and serve.