Chicken Sausage Flatbreads
with Broiled Zucchini and Fresh Oregano
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
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.
