Turns out it was a hit. My kids LOVED it. It was quick and easy (and so was the cleanup!) It was a fun twist on our usual Papa John’s order of pepperoni (half with pepperoncinis.) Ingredients that normally freak them out (like pesto and ricotta) were in such small quantities that they loved them, more like accents than the stars of the show. It was a major winner in every way. I hurried and snapped a pic of our second pizza because I knew I was going to want to share it, but I don’t have any along-the-way pics. I know this disappoints the “why can’t food bloggers just get to the freaking point without a small novel and 52 pictures of their fingers feeling the grains of yeast” crowd greatly. ????
how to make it
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.
