Roasted Bell Pepper flatbreads

Ingredients

1 Onion

1 Bell Pepper

1 clove garlic

Tuscan heat spice

Flatbreads

Tomato paste

Cream cheese

Shredded Mozzarella

Directions

1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion into wedges. Halve, core, and thinly slice bell pepp into strips. Peel and finely chop garlic.

2. oss onion and bell pepper on a baking sheet with a large Irizzle of olive oil, half the Tuscan Heat Spice (you'll use the est later), salt, and pepper. Roast on top rack until softened nd lightly browned, 13-15 minutes.

3. While veggies roast, rub tops of each flatbread with a drizzle of olive oil. Place on a second baking sheet; toast on middle rack until golden and crispy at the edges, 5-7 minutes.

(For 4 servings, divide between 2 sheets or toast in batches.)

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

4. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add garlic and remaining Tuscan Heat Spice; cook until fragrant, 1 minute. Stir in tomato paste until incorporated. Stir in cream cheese and ⅓ cup water (½ cup for 4) until combined. Bring to a simmer and cook until thickened, 2-3 minutes. Remove pan from heat; season with salt and pepper.

Use pan used for chicken or sausage here.

5. Once flatbreads are golden and crispy at the edges, remove from oven. Carefully spread with sauce and top with as many roasted veggies as you like. Sprinkle with mozzarella. Return flatbreads to oven until cheese melts, 3-5 minutes more.

Top flatbreads with chicken or sausage before adding cheese.

Slice flatbreads into pieces and divide between plates.