Broiled Zucchini and Italian Chicken Sausage Flatbread Pizzas

Forget takeout-these flatbread pizzas are your ticket to a perfect pizza night at home. We’re piling on layers of tangy tomato sauce, gooey mozzarella, savory Italian chicken sausage and tender broiled zucchini, then finishing with a sprinkle of fresh oregano. The result is a crispy, melty masterpiece that’s ready in under 30 minutes.

This recipe is all about building flavor: the zucchini gets a quick broil to soften and caramelize, while the sausage is browned with oregano for extra depth. Then everything comes together on a flatbread base for a fast, satisfying meal that will have you hovering by the oven waiting for that perfect cheesy pull.

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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. Broil until softened and browned, 5-7 minutes. Keep an eye on it 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. 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 over the flatbreads (use about half the box). Sprinkle with salt, pepper and remaining ½ teaspoon Italian seasoning. Scatter mozzarella evenly, then top with sausage and zucchini.
5. Bake pizzas until flatbreads are golden brown at the edges and cheese is melted, 4-6 minutes.
6. Scatter remaining oregano over pizzas to taste. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any Italian-style sausage (pork, turkey or plant-based) will work well. Just remove the casings and crumble as directed.

What if I don't have a broiler?

You can roast the zucchini at 450°F for about 10-12 minutes instead of broiling. Just keep an eye on it until tender and browned.

Can I make these pizzas ahead of time?

These are best enjoyed fresh from the oven, but you can prep the toppings in advance. Assemble and bake just before serving.