Chicken Sausage Flatbreads

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Italian seasoning
  1 tbsp
• crushed tomatoes
  13.76 oz
• flatbreads
  4 unit
• mozzarella cheese
  1 c
• olive oil
  1 tsp
• oregano
  ¼ ounce
• pepper
• salt
• vegetable oil
  1 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large pan
• baking sheet

1. 

   1

   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.

   zucchini: 2 unit, oregano: ¼ ounce
2. 

   2

   Place zucchini on a baking sheet lightly coated with vegetable oil . Season with salt , pepper , and ½ tsp of the 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.

   vegetable oil: 1 tbsp, salt, pepper, Italian seasoning: 1 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage mix 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 baking sheet lightly oiled. (For 4 servings, divide flatbreads between 2 sheets; swap rack positions halfway through baking.) Toast in oven until lightly browned, ⏱️ 5-7 minutes .

   olive oil: 1 tsp, Italian chicken sausage mix: 18 oz, flatbreads: 4 unit
4. 

   4

   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 cheese .

   crushed tomatoes: 13.76 oz, mozzarella cheese: 1 c
5. 

   5

   Bake flatbreads until edges are golden brown and cheese is melted, ⏱️ 4-6 minutes .
6. 

   6

   Sprinkle flatbreads with as much remaining oregano as you like, then slice into pieces and serve.