Italian Chicken Sausage Flatbread Pizza with Broiled Zucchini and Oregano

Forget takeout-this flatbread pizza is your ticket to a quick, gourmet dinner that feels like a treat. With layers of tangy tomato sauce, melty mozzarella, savory Italian chicken sausage and tender broiled zucchini, every bite is packed with flavor. Fresh oregano adds a bright, herbaceous finish that ties it all together.

This recipe is designed for busy weeknights when you want something satisfying without spending hours in the kitchen. The broiler does double duty: first to soften the zucchini, then to crisp the flatbread and melt the cheese. In just 30 minutes, you’ll have a pizza that rivals your favorite pizzeria.

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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

0.5 box 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 tsp Italian seasoning (we’ll use more later). Broil until softened and browned, 5-7 minutes. (Tip: Keep an eye on the zucchini-it can burn.) Remove sheet from broiler, then 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 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 across the tops of the flatbreads (we used half the box). Sprinkle with salt, pepper and ½ tsp 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, then 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 cooked Italian sausage links (casings removed). Adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts. Check that all other ingredients are gluten-free.

Can I prepare the toppings in advance?

Yes, you can slice the zucchini and cook the sausage ahead of time. Store them separately in the fridge, then assemble and bake when ready.