Roasted Garlic and Mushroom Flatbreads with White Sauce, Mozzarella and Grape Tomatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees. In a medium skillet, fry breakfast sausage until browned and break apart. While frying, continue recipe.

Step 2

Trim and slice mushrooms. Peel garlic and place in center of small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes.

Step 3

Place garlic foil packet on a baking sheet and roast on top rack for 15 minutes.

Step 4

While garlic roasts, heat a drizzle of oil in pan used for sausage over medium-high heat. Add mushrooms and 1 tsp italian seasoning. Cook, stirring occasionally until browned and slightly crispy. Season with salt and pepper. When done, transfer to a plate.

Step 5

Place tomatoes in a medium bowl and toss with 1 tsp italian seasoning, a drizzle of olive oil, salt and pepper. Set aside to marinate.

Step 6

Transfer cooked mushrooms to bowl with tomatoes. Toss to combine.

Step 7

Leaving garlic foil packet on sheet, place flatbreads on same sheet. Return to top rack and until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

Step 8

While flatbreads toast, melt 1 tbsp butter in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining italian seasoning. Cook, whisking constantly until browned, ~ 30 seconds. Reduce heat to medium low and whisk in cream cheese and 1/2 cup water until melted and combined. Season with salt and pepper. Simmer until thickened, 1-2 minutes and remove from heat.

Step 9

Once roasted garlic is done, carefully transfer to a cutting board and roughy chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic, veggies and sausage. Sprinkle with mozzarella. Broil flatbreads until cheese melts, 1-2 minutes.

Step 10

Sprinkle with chili flakes as desired.