Making your own flatbread is such a great alternative to a pizza night on Friday (not that that’s not delicious too!). Flatbreads are quick and easy to make, and the thing that I love about having it at the end of a week is that you can use up whatever produce/food you have left on hand. Chances are it will taste good on a flatbread!
This recipe is Mediterranean-inspired, but feel free to add to or substitute whatever ingredients you like or have on hand. I love that it is filling enough to satisfy, but still light enough that I don’t feel tired or weighed down after eating it. I think this would also be a great option to have out on a platter for a brunch or party because it’s just as tasty at room temperature as it is hot. Plus it is so pretty to look at!
- Flatbread of choice- I used one that I purchased from a local Mediterranean restaurant
- 1 link chicken sausage- I used a “caprese” variety, but Italian would be good here too
- 1 cup arugula
- ½ cup cilantro
- ½-1 cup sliced mushrooms
- ½ cup sliced cherry tomatoes
- Feta cheese
- Preheat the oven to 400°F. Place flatbread on a large baking sheet and par-bake in the oven for about 5 minutes, or until starting to turn golden brown. Remove from oven.
- While the flatbread is baking, sauté the mushrooms and sliced chicken sausage in a pan with 1 Tbsp olive oil.
- Spread the arugula evenly over the par-baked flatbread, then spoon the sausage/mushroom mixture over the arugula. Top with the tomatoes and a sprinkle of Feta cheese. Drizzle with tahini.
- Put the completed flatbread back into the hot oven to heat through and lightly melt the cheese, about 4-5 minutes. Enjoy!