Garlicky White Sauce Flatbreads
with Tomato & Roasted Zucchini
- Milk
- Sesame
- Wheat
Flatbreads pizza, any dang day of the week. OK, 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, garlicky white sauce, Italian herbs and spices, roasted zucchini and tomato, and melty mozzarella. Can your ’za do that?! Yeah, we didn’t think so. MIC DROP!
Ingredients
1 unit
Zucchini
1 unit
Tomato
4 clove
Garlic
1 unit
Italian Seasoning
1 unit
Garlic Powder
2 unit
Cream Cheese
(Contains: Milk)
1 unit
Flatbreads
(Contains: Sesame, Wheat)
1 unit
Shredded Mozzarella
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
Salt
Pepper
1 teaspoon
Cooking Oil
Chili Flakes
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic; place cloves in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomato lengthwise; cut crosswise into ¼-inch-thick half-moons.
Toss zucchini on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet. Roast on top rack until zucchini is browned and tender, 12-15 minutes. Meanwhile, place tomato in a medium bowl and toss with 1 tsp Italian Seasoning (2 tsp for 4; you’ll use the rest later), salt, and pepper; set aside.
Once zucchini is tender, transfer to bowl with tomato; toss to combine. Keeping garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on sheet, then return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes. (For 4 servings, divide flatbreads between 2 sheets; roast on top and middle racks.)
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add garlic powder, remaining Italian Seasoning, and 1 TBSP flour (2 TBSP for 4). Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. (If sauce clumps, continue whisking and adding splashes of water until smooth.) Remove from heat.
Once roasted garlic is done, carefully transfer cloves to a cutting board and roughly chop. Evenly top toasted flatbreads with white sauce, roasted garlic, and veggies. Sprinkle with mozzarella.
Return flatbreads to oven until mozzarella melts, 2-3 minutes. Slice flatbreads into pieces and divide between plates. If you’ve got some on hand, sprinkle with a pinch of chili flakes from your pantry if desired.
