Crispy Chicken Sausage Flatbread with Broiled Zucchini and Fresh Oregano

Forget about takeout-this flatbread recipe lets you create a crispy, cheesy masterpiece right in your own kitchen. Layers of tangy tomato sauce, savory chicken sausage and tender broiled zucchini come together on a perfectly toasted flatbread, finished with a sprinkle of fresh oregano for a burst of flavor.

Whether you’re looking for a quick weeknight dinner or a fun weekend meal, this flatbread delivers. The combination of textures-crispy edges, melty cheese and juicy zucchini-will have you hovering by the oven, eager for that first bite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 ½ teaspoon Italian seasoning. Broil until softened and browned, 5-7 minutes. Watch closely to prevent burning. Remove sheet and set oven 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 up the meat, until browned and cooked through, 4-6 minutes. Meanwhile, place flatbreads on a second lightly oiled baking sheet and toast in the oven until lightly browned, 5-7 minutes.
4. Spread half the crushed tomatoes in a thin layer over each toasted flatbread. Season with salt, pepper and the remaining ½ teaspoon Italian seasoning. Evenly top with the cooked sausage, broiled zucchini and mozzarella cheese.
5. Bake flatbreads until edges are golden and cheese is melted, 4-6 minutes.
6. Sprinkle with remaining fresh oregano to taste, cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground sausage or even sliced cooked sausage. Adjust cooking time as needed.

Can I make this flatbread vegetarian?

Absolutely! Omit the sausage and add more vegetables like bell peppers, mushrooms or olives.

How do I store leftovers?

Store leftover flatbread slices in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.