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



  • 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