Chicken and Pepper Flatbread
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Chicken and Pepper Flatbread
Category
Soups and Breads
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 2 slices of flatbread
- 5 tablespoons Fustini's Basil Crush olive oil, divided
- 1 green pepper, seeded, julienne
- Kosher salt and freshly ground black pepper
- 3/4 pound chicken sausage
- 1 garlic clove, minced
- 1/2 tablespoon Fustini's Tuscan Spice blend
- 2 tablespoons flour
- 3 tablespoons cream cheese
- 1/2 cup Fustini's Iron Fish Honey vinegar
- 1 cup mozzarella, shredded
Ingredients
Directions
- Preheat the oven to 425 degrees F. Lightly oil a baking sheet with 1 tablespoon of olive oil. Place the bread slices on the baking sheet and brush the tops of the flatbread with another tablespoon of olive oil. Lightly season with salt. Place in the oven and toast until slightly crisp, 5-7 minutes.
- Heat another tablespoon of olive oil in a medium sauté, pan over medium-high heat. Add green pepper, and season with salt and pepper. Cook, stirring often until pepper begins to soften, 2-3 minutes. Add sausage, cook, breaking up meat into pieces until green pepper has softened and sausage is cooked through another 4-6 minutes. Transfer the mixture to a plate.
- To the same pan, over medium heat, add 2 more tablespoons of olive oil, add the garlic, and the spice blend. Cook for 30 seconds until fragrant. Add flour and whisk until lightly browned. Reduce heat and whisk in cream cheese and balsamic until melted and combined, 1-2 minutes. Season with salt and pepper and simmer until thickened. (if the sauce becomes too thick, add more balsamic or water to loosen it up.)
- Remove tasted flatbreads, and spread evenly with the sauce mixture. Top with sausage mixture and mozzarella. Bake until cheese melts, 2-3 minutes.
Recipe Note
You can change the flavor profile by using spice-infused olive oil and balsamic. The Iron Fish Honey vinegar gives it a sweet flavor. If you would rather have the zippiness of vinegar, use the 12-Year White balsamic. Adapted from everyplate.com