This Italian Sausage Flatbread Pizza is a quick and easy weeknight dinner that your whole family will love! A great way to introduce kids to pesto, ricotta cheese, and zucchini.
2 large Naan loaves (like 1 8.8 ounce package of Stonefire Naan)
1/4 cup pesto (I like the fresh stuff that you get in the deli section of the grocery store rather than the shelf-stable pesto in jars; you can also make your own!) mixed with 2–3 tablespoons of water (enough to get a nice drizzling consistency)
1/2 pound Italian sausage, crumbled and cooked
1 small zucchini, halved and thinly sliced
8 ounces shredded mozzarella cheese
About 1/2 cup pizza sauce (we love this recipe!)
Ricotta cheese to taste (about 1/4-1/3 cup will probably do)
Preheat oven to 450 F. Line a baking sheet with foil, place flatbreads on the sheet, and set aside.
If you haven’t cooked your sausage yet, crumble it into the pan and cook completely. When the sausage is done cooking, remove the sausage from the pan, but leave about 2 tablespoons of the drippings in the pan. Cook the zucchini over medium heat for 2-3 minutes, just enough for it to soften. Remove from pan and drain on a paper towel and season lightly with salt and pepper.
While the sausage is cooking, spread pizza sauce on the flatbreads. Top with the sausage, zucchini, and shredded mozzarella. Bake in preheated oven for 5-6 minutes or until the cheese is melted but not burned.
Remove the pan from oven. Add a few dollops of ricotta cheese evenly distributed over the pizzas. Drizzle with pesto. Cut into pieces and serve immediately.