Two-In-One Sausage and Zucchini Pizza with Tomato Pasta Lunch

Imagine cooking one meal that magically turns into two-tonight’s dinner and tomorrow’s lunch. This clever recipe does exactly that, starting with a crispy flatbread pizza loaded with spicy Italian sausage, tender zucchini and gooey mozzarella. The extra toppings and sauce are saved to create a rich, creamy pasta dish that reheats beautifully, even at the office.

The secret is in the planning: while you assemble the pizza, you’ll also cook gemelli pasta and prepare a tomato sauce that does double duty. The result? A satisfying dinner that feels like a treat and a lunch that will make your coworkers jealous. Let’s get cooking!

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

13.76 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 500°F (or broiler to high with rack 3-4 inches from heat). Bring a large pot of salted water to a boil. Wash and dry all produce. Trim zucchini and cut into ⅓-inch-thick rounds. Halve, peel and finely dice onion. Trim scallions, then thinly slice, separating whites and greens. Mince or grate garlic.
2. Spread zucchini rounds on a lightly oiled baking sheet. Drizzle with oil, season with 1 teaspoon Tuscan Heat Spice, salt and pepper. Bake or broil until browned, 5-7 minutes. Watch carefully to avoid burning. Transfer zucchini to a medium bowl. Reduce oven temperature to 450°F.
3. Once water boils, add gemelli pasta and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking into small pieces. Cook until browned and cooked through, 4-6 minutes. Transfer to a bowl and set aside.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add onion and scallion whites; cook until softened, 2-3 minutes. Add garlic and remaining Tuscan Heat Spice; cook until fragrant, about 1 minute. Stir in crushed tomatoes, chicken stock concentrate and ½ cup reserved pasta water. Bring to a boil, then reduce heat and simmer. Season with salt and pepper.
5. Place flatbreads on the same baking sheet used for zucchini. Spread about ⅓ cup sauce over each flatbread. Top with mozzarella, then arrange half the zucchini and half the sausage on top. Bake until cheese melts and crust is golden, 5-7 minutes. Slice, sprinkle with half the scallion greens and serve.
6. For tomorrow’s lunch: Place the pan with remaining sauce over medium-low heat. Stir in butter and sour cream. Add more pasta water if needed to loosen. Add cooked gemelli, remaining sausage, zucchini and scallion greens; toss to combine. Divide into containers, top with Parmesan and refrigerate. To reheat, microwave on high for 2-3 minutes, then sprinkle with Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne or fusilli works well in place of gemelli.

How do I reheat the pasta lunch without drying it out?

Add a splash of water or milk before microwaving and cover the container loosely to trap steam.

Can I make the pizza gluten-free?

Absolutely! Use gluten-free flatbreads and ensure the Tuscan Heat Spice is gluten-free.