Chicken Sausage Flatbreads
with Broiled Zucchini and Fresh Oregano
Put down the phone for delivery: this dinner is all about creating a masterful flatbread on your own terms. You’ll practice topping the base with layers of tomato sauce, cheese, and sausage. And because a little bit of green is always a plus, there are slices of zucchini and some fresh oregano, too. All these ingredients work together to deliver a baked masterpiece that will keep you by the oven door, anticipating the moment of peak meltiness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
¼ ounce
Oregano
1 teaspoon
Italian Seasoning
9 ounce
Italian Chicken Sausage Mix
2 unit
Flatbreads
(Contains: Wheat, Sesame)
6.88 ounce
Crushed Tomatoes
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
3 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Slice zucchini into ½-inch-thick rounds. Pick oregano leaves from stems; discard stems. Roughly chop leaves.
Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and ½ tsp Italian Seasoning (we’ll use more later). Place under broiler and 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 degrees.
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. Remove pan from heat. Meanwhile, place flatbreads on another baking sheet. Toast in oven until lightly browned, 5-7 minutes.
Spread a thin layer of tomatoes on toasted flatbreads (we used half the box). Season with salt, pepper, and ½ tsp Italian Seasoning (you’ll have some left over). Evenly top with sausage, zucchini, and mozzarella.
Bake flatbreads until edges are golden brown and cheese has melted, 4-6 minutes.
Sprinkle flatbreads with remaining oregano (to taste), then cut into slices and serve.
