Start by heating olive oil in a skillet over medium heat. Toss in the diced zucchini and garlic, stirring them until soft and fragrant, about 4-5 minutes. Next, add the Italian sausage, breaking it into smaller crumbles as it cooks. Once browned, season with salt, pepper, fennel seeds, and the Italian herb blend. Stir in the marinara sauce and chicken stock, letting the mixture simmer for 5 minutes. Allow it to cool slightly off the heat before assembling the pizzas.

Preheat your oven to 400°F and lightly spray the baking sheets with non-stick spray. Arrange the naan breads on the sheets, giving them a bit of space. Spread about 2 tablespoons of ricotta cheese evenly over each naan bread to create a creamy, silky base.

Spoon about ⅓ to ½ cup of the sausage mixture over the ricotta-covered naan, making sure to spread it out evenly. Then, sprinkle a generous amount of shredded mozzarella and provolone cheese over the top, covering the sauce mixture completely.

Place the assembled naan pizzas into the preheated oven. Bake for about 11-13 minutes, rotating the baking sheets halfway through so everything cooks evenly. For those delightfully crispy cheese edges, broil the pizzas for an additional minute.

Once the pizzas are baked to golden perfection, transfer them to a cutting board. Sprinkle freshly chopped parsley over the top for brightness and visual appeal. Slice the naan pizzas into wedges and serve immediately while the cheese is gooey and melty.