Chicken Sausage Flatbreads

Name: Chicken Sausage Flatbreads with Broiled Zucchini and Fresh Oregano
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 1/4 oz Oregano; 1 tbsp Italian Seasoning; 9 oz Italian Chicken Sausage Mix; 2 Bread; 13 3/4 oz Canned Tomatoes; 1/2 cup Mozzarella Cheese; 1 tsp Olive Oil; 2 tsp Vegetable Oil; Salt; Black Pepper

with Broiled Zucchini and Fresh Oregano

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
1/4 oz Oregano
1 tbsp Italian Seasoning
9 oz Italian Chicken Sausage Mix
2 Bread
13 3/4 oz Canned Tomatoes
1/2 cup Mozzarella Cheese
1 tsp Olive Oil
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
2

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.
3

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.
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.
5

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

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

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