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.
The quantities provided above are averages only.
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
Colavita 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 (top and middle positions for 4 servings) and heat broiler to high or oven to 500 degrees. Wash and dry all produce. Trim and 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 (1 tsp for 4 servings; you’ll use more later). Broil or bake on top rack until browned and softened, 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 sausage is browned and cooked through, 4-6 minutes. Turn off heat. Meanwhile, place flatbreads on a second lightly oiled baking sheet. Toast in oven until lightly browned, 5-7 minutes. (For 4 servings, divide flatbreads between 2 sheets; swap rack positions halfway through baking.)
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 has melted, 4-6 minutes.
Sprinkle flatbreads with as much remaining oregano as you like. Slice into pieces and serve.
