Put down the phone: this pizza night is all about creating a masterful pie 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 fresh oregano, too. They all work together to deliver a baked masterpiece that will keep you by the oven door, waiting for that peak pizza meltiness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Sweet Italian Chicken Sausage
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. 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. Remove sausage from casings; discard casings. Add sausage to pan along with half the oregano, breaking up meat into pieces. Cook, tossing, until browned and no longer pink, 4-6 minutes. Remove pan from heat.
Place flatbreads on another lightly oiled baking sheet. Season with salt and pepper. Spread a thin layer of tomatoes across the tops of the flatbreads (we used half the box). Sprinkle with salt, pepper, and ½ tsp Italian seasoning (you’ll have some left over). Scatter evenly with mozzarella, then follow with sausage and zucchini.
Bake pizzas in oven until flatbreads are golden brown at the edges and cheese melts, 4-6 minutes.
Scatter remaining oregano over pizzas (to taste), then cut pizzas into slices and serve.