Roasted Garlic & Zucchini Flatbreads
with Philadelphia Cream Cheese, White Sauce, Mozzarella & Grape Tomatoes
- Wheat
- Milk
- Sesame
Move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy white sauce that we just can’t get enough of. We top it off with melty mozzarella and roasted garlic, plus tender zucchini and juicy marinated tomatoes. Sprinkle each slice with chives and chili flakes if you like a little zip, then sit back and enjoy. Pizza night just got a major upgrade.
Ingredients
1 unit
Zucchini
1 clove
Garlic
1 tablespoon
Italian Seasoning
1 tablespoon
Flour
(Contains: Wheat)
4 tablespoon
PHILADELPHIA® Cream Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
4 ounce
Grape Tomatoes
¼ ounce
Chives
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1 teaspoon
Garlic Powder
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
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 halfmoons. 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. Halve tomatoes. Mince chives.
• Toss zucchini on a baking sheet with a drizzle of olive 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 tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.
• Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. • Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (Divide between 2 sheets for 4 servings.) • Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes. (For 4, toast on top and middle racks; swap rack positions halfway through toasting.)
• While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. • Reduce heat to medium low and whisk in Philadelphia 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. Remove pan from heat.
• Once garlic is done, carefully transfer to a cutting board and roughly chop. • Heat broiler to high. • Evenly top flatbreads with sauce, roasted garlic, and veggies. 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; sprinkle with chives and chili flakes to taste. Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of roasted garlic, zucchini, and tomatoes on a crispy flatbread with creamy white sauce.
- Ease of prep: While some found it quick and simple, others felt there were more steps than expected for a flatbread recipe.
- Suggestions: Consider adding mushrooms, onions, or Italian sausage for extra flavor; reduce Italian seasoning if too strong.
- Portions: Some found it filling as a light meal, while others wanted more toppings or a side salad to make it more substantial.
- Texture: Watch broiling time carefully to avoid burning; some preferred a less crispy crust for easier eating.
Reviews from our home cooks
It was delicious! The only change I would make is read the directions more thoroughly and not use all the seasoning on the zucchini and more garlic. It was a great recipe with no waste.
Re. the roasted garlic: You should provide twice as much garlic, it shouldn't be peeled until after it's roasted, and it should be roasted for half as long. Otherwise the "roasted garlic" ends up as just a wretched little scrap of carbonized garlic.
I loved this white sauce and I am going to roast garlic for more of my own recipes now. WOW!
I really liked the other zucchini Flatbread so much so that I wasn't expecting this one to be equally as good. Definitely making again.
Tasted excellent. I modified it by adding some green chillies to give it a kick mad added some roasted garlic pasta sauce to make it a creamy red sauce. It enhanced the flavors even more.
This flatbread pizza was very delicious. I wasn't sure if my daughter would like the so many tomatoes, but she ate them all! The creamy base sauce was very tasty and different from any homemade pizza I have ever made.
Please include more garlic. One clove is not enough, I had to add a few more of my own to really give it that roasted garlic flavor. Otherwise - delicious!
My husband and I love to do flatbreads. This is the perfect amount for 2 people. If following the directions, the flatbreads come out quite crispy, which I wasn't a huge fan of, so next time I will bake them less than instructed. The flavor profile is savory.
These were so good!!! But when I broiled for a minute I burned the corner of the flatbread a bit. Other than that, delicious!
I'm always surprised by the flatbread dishes. Always fun to make, easy, and delicious.
