Broiled Zucchini and Chicken Sausage Flatbread Pizza

Forget takeout-this flatbread pizza is all about building flavor from the bottom up. You’ll layer a crispy flatbread with tangy crushed tomatoes, seasoned chicken sausage and tender broiled zucchini, then top it all with gooey mozzarella and fresh oregano. The result is a perfectly melty, golden-brown pie that’s ready in under 30 minutes.

This recipe is designed for home cooks who want a satisfying, hands-on dinner without the fuss of traditional pizza dough. The broiler gives the zucchini a lovely char, while the sausage brings savory depth. Feel free to customize with your favorite toppings-but we think this combination is a winner.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Slice zucchini into ½-inch-thick rounds. Pick oregano leaves from stems and roughly chop; discard stems.
2. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper and 1 teaspoon Italian seasoning. Broil until softened and browned, 5-7 minutes. Watch closely to prevent burning. Remove sheet from broiler; reduce oven temperature to 450°F.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken sausage and half the chopped oregano. Cook, breaking the meat into pieces, until browned and no longer pink, 4-6 minutes. Remove from heat.
4. Place flatbreads on another lightly oiled baking sheet (use two sheets if needed). Season flatbreads with salt and pepper. Spread a thin layer of crushed tomatoes over each flatbread. Sprinkle with salt, pepper and remaining 1 teaspoon Italian seasoning. Evenly top with mozzarella, then cooked sausage and broiled zucchini.
5. Bake flatbreads until edges are golden and cheese is melted, 4-6 minutes.
6. Sprinkle remaining oregano over the flatbreads to taste. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any ground chicken, turkey or pork sausage will work. Just adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven to maintain crispness.