There's no need to call your local pizza joint tonight because we've got something even better. These gourmet sausage and squash pizzettes are miles better than the take-out stuff, and ready as quickly as delivery!
/ serving 4 people
/ serving 4 people
Mild Italian Sausage, uncased
Mini Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut shallot into 1/8-inch slices. Quarter zucchini lengthwise, then cut into 1/4-inch thick triangles. Cut broccoli into bite-sized pieces. Toss broccoli with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown, 12-14 min.
While broccoli roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-6 min.** Transfer to a plate and set aside.
Add shallots, corn and zucchini to the same pan. (NOTE: If pan is dry, add 1/2 tbsp oil before adding veggies!) Cook, stirring often, until zucchini is slightly softened, 3-4 min. Season with salt and pepper.
While veggies cook, arrange naan on another parchment-lined baking sheet. (NOTE: It's ok if they overlap!) Toast in middle of oven, until golden, 6-7 min. (TIP: Keep an eye on naan so that it does not burn!)
Using tongs, flip over toasted naan. When broccoli is done, transfer to a plate and cover to keep warm. Turn oven onto broil. Divide toasted naan between both baking sheets. Spoon marinara sauce over each naan, then top with zucchini mixture and sausage. Sprinkle over mozzarella. Broil one baking sheet in middle of oven, until mozzarella melts, 3-4 min. Repeat with second baking sheet.
Sprinkle Parmesan over roasted broccoli and toss together. Halve pizzettes. Divide pizzettes and broccoli between plates.