Chicken Sausage and Fennel Flatbread

Try this Chicken Sausage and Fennel Flatbread for a 30 minute weeknight meal that feels like a fancy Saturday night dinner! 

Recipe adapted from HelloFresh.

  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Italian


  • 2 cloves garlic
  • 1 box crushed tomatoes
  • 1 tsp extra virgin olive oil
  • 1 bay leaf
  • 1 medium zucchini
  • 1 small bulb fennel
  • salt
  • pepper
  • 2 tsp Italian seasoning
  • 3 tsp olive oil
  • 9 oz Italian Chicken Sausage
  • 2 flatbreads
  • 1/2 cup shredded mozzarella
  • .25 oz fresh oregano


  1. In a small saucepan, combine the garlic, tomatoes, extra virgin olive oil and bayleaf. Let simmer until you are ready to assemble the flatbreads.
  2. Cut zucchini and fennel into slices. Season vegetables with salt, pepper, and 1 tsp of Italian seasoning. Toss with 1 tsp of olive oil.
  3. Preheat oven using the broiler to 500 degrees.
  4. Evenly arrange zucchini and fennel on the baking sheet.
  5. Broil for 5-10 minutes watching carefully to avoid burning the veggies. Broil until the fennel and zucchini are lightly browned and soft.
  6. While the veggies are roasting, remove the chicken sausages from the casings.
  7. In a sautée pan, heat 2 tsp of olive oil over medium heat. Add in chicken sausage and season with Italian seasoning and salt and pepper if desired.
  8. Cook sausage for 4-6 minutes until browned.
  9. Assemble the flatbreads on a baking sheet by layering with some tomato sauce, mozzarella, zucchini, fennel, and sausage.
  10. Bake flatbreads in a 400 degree oven for 4-6 minutes until the cheese melts.
  11. Garnish with some fresh oregano and fennel fronds enjoy! Use leftover sauce over pasta for lunch the next day!