Chicken and Pepper Flatbread

Directions

1. 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.
2. 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.
3. 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.)
4. Remove tasted flatbreads, and spread evenly with the sauce mixture. Top with sausage mixture and mozzarella. Bake until cheese melts, 2-3 minutes.