Chicken Sausage & Garlic Pesto Flatbread

What you’ll need:

1 package of al fresco Sundried Tomato Fully Cooked Chicken Sausage

1 cup homemade pesto

8 ounces fresh mozzarella cheese, sliced into 1/4 inch thick slices

1/2 cup sun-dried tomatoes or thinly sliced fresh tomatoes*

optional: crushed red pepper flakes

1 pack of Roman’s sandwich naan bread

Directions:

• Drizzle or brush each flatbread square with 1/2 teaspoon of olive oil.
• Spread about 2 tablespoons of pesto on each then top with mozzarella, tomatoes, and finish with sausage. (Reserve remaining pesto for topping.)
• Bake for 10 minutes or until the crust and toppings are browned to your liking.
• Remove from the oven and spoon remaining pesto on top. If desired, finish with a sprinkle of crushed red pepper. Slice and serve warm.