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
Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Trim and cut 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 (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. (TIP: Watch carefully to avoid burning.) Remove sheet from oven; adjust 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. 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.
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.
Bake flatbreads until edges are golden brown and cheese is melted, 4-6 minutes.
Sprinkle flatbreads with as much remaining oregano as you like, then slice into pieces and serve.