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.
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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 half the Italian seasoning. Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) 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 meat into pieces with a spatula or wooden spoon. Cook 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 remaining Italian seasoning. Scatter evenly with mozzarella, then follow with sausage and zucchini.
Bake flatbreads in oven until golden brown at the edges and cheese is melted, 4-6 minutes.
Scatter remaining oregano over flatbreads (to taste), then cut flatbreads into slices and serve.