• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 6-8 minutes. • Stir in marinara; cook, stirring, until sauce is hot and sausage is coated, 1-2 minutes. TIP: If sauce seems too thick, add a splash of water. • Remove from heat, cover, and set aside until ready to use in Step 5.

• While sausage cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Halve, core, and slice bell peppers into 1-inch strips.

• Halve flatbreads lengthwise, then cut each half crosswise into 1-inch strips. • Toss on a baking sheet with a large drizzle of olive oil and pepper; toast on top rack until browned, 4-6 minutes. Remove from oven; let cool completely.

• While flatbreads bake, heat cream sauce base and cheese roux concentrate in a small pot (use a medium pot for 8 servings) over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium. Add Italian cheese blend and half the mozzarella one small handful at a time, alternating and whisking constantly between additions until fully melted.

• Transfer fondue to an 8-by-8-inch baking dish (use a 9-by-13-inch baking dish for 8 servings); top with sausage sauce and remaining mozzarella. • Once you’ve removed flatbreads from oven, turn on broiler. • Broil pizza fun-due, uncovered, until cheese on top is melted and browned, 2-3 minutes (watch carefully to avoid burning!).

• Arrange broccoli, bell peppers, and flatbreads on a large board or platter. Serve with pizza fun-due for dipping and chili flakes on the side. Chicken Sausage is fully cooked when internal temperature reaches 165°.