Crispy Chicken Sausage Flatbread Pizzas with Broiled Zucchini and Oregano

Forget takeout and create your own crispy flatbread pizzas right at home. This recipe layers seasoned chicken sausage, tender broiled zucchini and gooey mozzarella over a tangy tomato base on toasted flatbreads. The result is a satisfying, quick dinner that’s full of flavor.

Fresh oregano adds a bright, herby finish, while the broiled zucchini brings a smoky sweetness. Perfect for a weeknight meal that feels like a treat.

Log in to save recipes and build weekly shopping lists.

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. Adjust rack to top position and preheat broiler to high or oven to 500°F. Wash and dry all produce. Trim and cut 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 tsp Italian Seasoning (1 tsp for 4 servings; you’ll use more later). Place on top rack and broil or bake until softened and browned, 5-7 minutes. (Watch carefully to avoid burning.) Remove sheet from oven; adjust 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. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Meanwhile, place flatbreads on a second lightly oiled baking sheet. (For 4 servings, divide flatbreads between 2 sheets; swap rack positions halfway through baking.) Toast in oven until lightly browned, 5-7 minutes.
4. Spread half the crushed tomatoes in a thin layer on toasted flatbreads (use all the crushed tomatoes for 4 servings). Season with salt, pepper and ½ tsp Italian Seasoning (1 tsp for 4; use the rest as you like). Evenly top with sausage, zucchini and mozzarella.
5. Bake flatbreads until edges are golden brown and cheese is melted, 4-6 minutes.
6. Sprinkle flatbreads with as much remaining oregano as you like, then slice into pieces and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any ground chicken or pork sausage will work. Adjust seasoning as needed.

What if I don't have a broiler?

You can bake the zucchini at 500°F for 5-7 minutes instead or roast at 450°F for a few minutes longer.

Can I make these flatbreads ahead?

It’s best to assemble and bake just before serving to keep the flatbreads crispy. You can prep the toppings in advance.