Crispy Chicken Sausage Flatbreads with Broiled Zucchini and Fresh Oregano

Forget takeout – these crispy flatbreads are a delicious way to enjoy a personalized pizza night at home. Topped with savory chicken sausage, tender broiled zucchini and gooey mozzarella, each bite is packed with flavor. A sprinkle of fresh oregano adds a bright, herbaceous finish that ties everything together.

This recipe comes together quickly, making it perfect for busy weeknights. The flatbreads bake up golden and crisp, while the toppings meld into a satisfying, cheesy masterpiece. Keep an eye on the oven – you’ll be tempted to pull them out early, but waiting for that perfect melt is worth it.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 and roughly chop leaves.
2. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper and ½ teaspoon Italian seasoning. Broil until softened and browned, 5-7 minutes. Watch closely to prevent burning. Remove sheet from broiler and adjust oven temperature to 450°F.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and 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 over each flatbread (about half the box). Sprinkle with salt, pepper and remaining ½ teaspoon Italian seasoning. Scatter sausage and zucchini evenly over flatbreads, then top with mozzarella.
5. Bake flatbreads until golden brown at edges and cheese melts, 4-6 minutes.
6. Scatter remaining oregano over flatbreads to taste. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage, such as turkey or pork, but adjust cooking time accordingly.

What if I don't have a broiler?

You can roast the zucchini at 500°F for about 10 minutes instead of broiling.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh, but you can reheat leftovers in a 350°F oven for 5 minutes to restore crispiness.