Broiled Zucchini and Chicken Sausage Flatbread Pizzas

Forget takeout and create your own pizza masterpiece at home. These flatbread pizzas are topped with layers of tomato sauce, melted mozzarella and savory chicken sausage. Broiled zucchini adds a touch of green, while fresh oregano brings a burst of flavor.

This recipe is all about building the perfect pie on your own terms. With simple ingredients and straightforward steps, you’ll have a satisfying meal that rivals any delivery. Get ready to enjoy the irresistible aroma of baking pizza right from your own oven.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

6.88 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Slice zucchini into ½-inch-thick rounds. Pick oregano leaves from stems; discard stems. Roughly chop leaves.
2. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper and ½ teaspoon Italian seasoning (we’ll use more later). Broil until softened and browned, 5-7 minutes. (Tip: Keep an eye on the zucchini-it can burn.) Remove sheet from broiler, then adjust oven temperature to 450°F.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan along with half the oregano, breaking up meat into pieces. Cook, tossing, until browned and no longer pink, 4-6 minutes. Remove pan from heat.
4. Place flatbreads on another lightly oiled baking sheet. Season with salt and pepper. Spread a thin layer of crushed tomatoes across the tops of the flatbreads (use about half the box). Sprinkle with salt, pepper and ½ teaspoon Italian seasoning. Scatter sausage and zucchini evenly over the flatbreads, then top with mozzarella.
5. Bake flatbreads until golden brown at the edges and cheese melts, 4-6 minutes.
6. Scatter remaining oregano over flatbreads to taste, then cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute the chicken sausage with pork or turkey sausage or even use plant-based sausage for a vegetarian option.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven, but you can prep the toppings in advance and assemble just before baking.

What if I don't have a broiler?

You can roast the zucchini in a 450°F oven until tender and lightly browned, about 10-12 minutes, instead of broiling.