Chicken Sausage Flatbreads

Name: Chicken Sausage Flatbreads with Broiled Zucchini and Fresh Oregano
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; ¼ ounce Oregano; 1 tablespoon Italian Seasoning; 9 ounce Italian Chicken Sausage Mix; 2 unit Flatbreads; 13.76 ounce Crushed Tomatoes; ½ cup Mozzarella Cheese; 1 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; Salt; Pepper

with Broiled Zucchini and Fresh Oregano

Recipe Development TeamPublished on July 22, 2019

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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.

Tags:

Family Friendly

Allergens:

Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

¼ ounce

Oregano

1 tablespoon

Italian Seasoning

9 ounce

Italian Chicken Sausage Mix

2 unit

Flatbreads

(Contains: Wheat, Sesame)

13.76 ounce

Crushed Tomatoes

½ cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat29 g

Saturated Fat8 g

Carbohydrate70 g

Sugar11 g

Dietary Fiber6 g

Protein40 g

Cholesterol125 mg

Sodium1940 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

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.