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.
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Italian Chicken Sausage Mix
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.