1 ) In a skillet over low heat combine ¼ of the olive oil and the paprika and heat gently stirring constantly to infuse the oil with the paprika.
2) Add the sausage links and turn frequently to coat the sausages with the infused oil.
3 ) Cook thoroughly to an internal temperature of 165 degrees. Allow sausages to cool (this process can be done a day or two in advance)
4 ) Slice the cooled sausages into thin slices on the bias.
5 ) In a skillet heat ¼ of the olive oil over medium high heat and add the sliced onions, Cook the onions until golden brown stirring frequently.
6 ) Set aside. These can be used while still warm but can also be cooked in advance, cooled, and reserved until ready for use.
7 ) Place the Naan (flatbread) on your work surface, spread and even layer of the sautéed onions over the top of each one and sprinkle the chopped olives over the top. Arrange the slices of tomato, zucchini and sausage over the onions and olives.
8 ) Preheat your oven to 375 degrees.
9 ) Finely mince the rosemary leaves and garlic cloves and combine with the remaining olive oil. Brush the top of each flatbread with this mixture. Season with salt and pepper and place the flatbreads directly on the oven rack. Bake for 12-15 minutes until the garlic starts to brown. Cut into desired sizes or serve whole.