Creamy Tuscan Flatbread.

Savory, cheesy, and satisfyingly crisp will be your new favorite weeknight dinner.

These Creamy Tuscan Flatbread are everything you want from a comfort meal, crispy, creamy, savory, and just the right amount of spice. Layers of roasted shallots and bell peppers meet a rich tomato cream sauce, melted mozzarella, and crispy flatbread bases. Perfect for a cozy dinner for two or as a base to customize with chicken strips for extra protein. Quick, flavorful, and satisfying, this recipe might just become your new weeknight go-to.

Servings: 2

Ingredients

What to buy at the store?

• 1 shallot
• 1 bell pepper
• 1 clove garlic
• 2 flatbread
• 1 tbsp tomato paste
• 2 tbsp cream cheese
• 1 tbsp butter
• ½ tbsp Tuscan Heat Spice (use more if desired)
• ½ cup shredded mozzarella cheese
• Olive oil
• Kosher salt
• Black pepper

Optional: Chicken breast strips (about 5–6 oz), cooked and sliced for topping

Instructions

Step One: Prep the Ingredients and Preheat the Oven

​​Preheat your oven to 450°F and adjust the racks to the top and middle positions. Wash and dry the produce.

• Halve, peel, and cut the shallot into wedges.
• Halve, core, and slice the bell pepper into thin strips.
• Peel and finely chop the garlic.

Step Two: Roast the Veggies

On a baking sheet, toss the shallot and bell pepper with a large drizzle of olive oil, half the Tuscan Heat Spice, salt, and pepper. Spread them out in a single layer and roast on the top rack for 13–15 minutes, until softened and lightly browned.

Step Three: Toast the Flatbread

Meanwhile, place the flatbread on a second baking sheet and rub the tops with a large drizzle of olive oil. Toast on the middle rack for 5–7 minutes, until golden and crispy at the edges. (If doubling the recipe, use two sheets or toast in batches.)

Step Four: Optional – Cook the Chicken

If you’re adding chicken: Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, for 4–6 minutes or until browned and cooked through. Transfer to a plate and set aside.

Step Five: Make the Creamy Tomato Sauce

In a medium pan over medium-high heat, melt 1 tbsp butter. Add the chopped garlic and remaining Tuscan Heat Spice. Sauté for about 1 minute until fragrant. Stir in 1 tbsp tomato paste to coat. Add ¼ cup water and 2 tbsp cream cheese, stirring until smooth. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste. (Use the same pan from the chicken, if making.)

Step Six: Assemble the Flatbread

Once the flatbread are toasted, remove from the oven. Spread each flatbread with a generous layer of creamy tomato sauce. Top with the roasted veggies and shredded mozzarella. Return to the oven for 3–5 minutes, until the cheese is melted and bubbling.

Optional: Add cooked chicken strips on top with the veggies.

Step Seven: Serve and Enjoy

Slice the flatbread into wedges and divide between plates. Enjoy your crispy, cheesy, flavor-packed Tuscan feast!

Tips

• Want more greens? Try topping with a handful of fresh arugula after baking.
• No chicken? No problem—this dish is hearty and satisfying as a vegetarian meal.
• Add a pinch of red pepper flakes for a little kick.