Veggie & Chicken Sausage Pizza Bar

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder, and a pinch of salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Heat another drizzle of oil in same pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned, 2-3 minutes.

Heat a drizzle of oil in a separate large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Meanwhile, place flatbreads upside down (dimple sides down) on a baking sheet. Drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper. • Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Place tomato, zucchini, green pepper, marinara, and mozzarella in separate serving vessels. Present toppings family style with toasted flatbreads (dimpled sides up) for everyone to build their own pizzas. (You’ll bake the pizzas in the next step!) Present sausage with other pizza toppings.

• Bake flatbread pizzas on top rack until cheese melts and flatbreads are crispy, 4-6 minutes. (For 4 servings, divide flatbread pizzas between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.)

• Meanwhile, in a large bowl, whisk together half the balsamic glaze, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper. Add arugula; toss to combine.