Sweet Italian Chicken Sausage, Roasted Heirloom Tomato and Caramelized Shallot Flat Bread


It’s Thursday night and I needed to make something light and quick before Dennis heads off to his softball game.  The Fast & Furious are doing really so far.  They are two weeks in and they’ve won both games.  Fingers crossed for another successful game tonight.  Dennis doesn’t like to eat heavy on his softball night, so I thought making flat breads would satisfy him without making him too full.  I did mention I wanted something quick, but because of the roasting time for the tomatoes, it wasn’t something I could pull together really quick.  It was quick in that I could work on putting my flat breads together while the sausages and tomatoes were cooking and I could clean up while they were in the oven, plus it was a quick clean-up afterwards, but don’t plan on making these in under a half hour.These flat breads are great, just 90 calories!  I also didn’t add pizza sauce this time, I decided to go with a drizzle of garlic oil that I found at Sprouts.


The butcher talked me in to trying a bottle.  I mentioned to him what I was planning to do with swordfish and he said this would be a perfect addition to my plan.  More on that next week, as that is when I’ll be making that dish.  For now, back to the flat bread.  This was not a super quick dinner to make because I wanted to roast heirloom tomatoes and I wanted to bake my sweet Italian chicken sausages.  I cooked them together in a 400 degree oven for 40 minutes.  My sausages were very large so they needed a bit more time to cook than an average size sausage.  The good news is, I have a couple extra sausages to add to a pasta dish this weekend.  Win – win!

As the sausages and tomatoes were baking/roasting, I started to put together the flat breads.  I placed them on a couple baking sheets and drizzled them with the garlic oil.  After I drizzled the garlic oil on them, I sprinkled pizza seasoning which is just a mixture of dried oregano, basil, garlic powder, and marjoram (this was according to the bottle of the brand I used).  After that I sprinkled a very slight amount of sea salt and a pinch of crushed red pepper.

I sliced one shallot and caramelized it in a half tablespoon of olive oil and a half tablespoon of butter.

I pulled the sausages and heirloom tomatoes out of the oven.  While they cooled for just a couple of minutes, I put a half ball of burrata cheese on my flat bread and then some parmesan cheese that I grated over that (just a bit, I didn’t want it too cheesy.  I wanted it to be on the lighter side.).  I then added several of the roasted tomatoes on my flat bread and cut up the sweet Italians and added half a sausage to each flat bread.  I placed the caramelized shallots  on top and sprinkled a slight amount of low-fat mozzarella.  I sprinkled a pinch of pizza seasoning on top for color and put them in the oven for 15 minutes.


  • Sweet Italian Chicken Sausages (1/2 per flatbread)
  • flat breads (as many as you need)
  • 1 shallot, sliced
  • 1/2 ball of burrata cheese (per flat bread)
  • 2 tablespoons freshly grated parmesan cheese (per flat bread)
  • 3 tablespoons low-fat mozzarella (per flat bread)
  • 1 16-ounce container of mini heirloom tomatoes
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • pizza seasoning, a sprinkling per flat bread
  • garlic oil, a drizzle per flat bread
  • crushed red pepper flakes, a pinch
  • basil leaves, cut into a chiffonade


Lay tomatoes on a baking sheet, drizzle with olive oil, a pinch of kosher salt and a pinch of fresh ground pepper.  Roast in a 400 degree oven for 40 minutes.  Place your chicken sausages on a baking sheet lined with foil and bake for 40 minutes at 400 degrees. (My chicken sausages were large, so they needed 40 minutes.  Keep in mind, if yours are on the smaller size, they won’t need as long.  They should reach an internal temperature of 165).

While your sausages and tomatoes are in the oven, lay your flat breads on baking sheets.  Drizzle them with garlic oil, a pinch of kosher salt, a pinch of crushed red pepper flakes and a pinch of pizza seasoning.  Break up a half ball of burrata cheese and place the pieces on the flat bread.  Caramelize the shallot over medium heat until it starts to brown.  Remove from heat and set aside.  Once the sausages and tomatoes are out of the oven, lay the tomatoes on the flat bread, cut your sausages into slices and place a half of the sausage on each flat bread.  Lay your caramelized shallots over the top and sprinkle with a small amount of low-fat mozzarella cheese and sprinkle with a pinch of pizza seasoning. Bake in a 400 degree oven for 15 minutes. When the flat bread comes out of the oven, sprinkle the basil that you cut into a chiffonade on top. Enjoy!

Until next time, Kris

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