Italian Sausage Flatbread Pizza with Veggie Pasta Lunch

Imagine coming home to the aroma of sizzling Italian sausage and roasted vegetables, all piled high on a crispy flatbread with gooey mozzarella. That’s exactly what you get with this easy flatbread pizza recipe. But the magic doesn’t stop there-we’ve added extra ingredients so you can whip up a delicious pasta lunch for the next day. It’s like getting two meals from one cooking session!

This recipe is designed for busy home cooks who love big flavor without the fuss. The pizza features spicy sausage, tender yellow squash and sweet bell peppers, while the pasta combines the remaining sausage, tomatoes and a hint of Tuscan heat spice. Pack it up for work or enjoy it as a quick reheat dinner. Either way, you’ll be amazed at how simple and satisfying it is.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow SquashView 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

4 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high or oven to 500°F with a rack in the upper position. Place the flatbreads on a baking sheet and warm them in the oven as it preheats, about 5-7 minutes, until golden brown. Remove and set aside. Meanwhile, bring a medium pot of salted water to a boil. Halve and peel the red onion, then cut into wedges. Core and seed the bell pepper, then cut into strips. Slice the yellow squash into ½-inch-thick rounds. Mince or grate the garlic.
2. Toss the squash, onion and bell pepper with a large drizzle of vegetable oil. Spread them on the same baking sheet, keeping each vegetable in its own section. Season with salt, pepper and half of the Tuscan Heat Spice. Broil or bake until tender and browned, 5-7 minutes. Watch carefully to prevent burning. Set aside once done.
3. Once the water is boiling, add the gemelli pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup of the pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Remove the sausage from its casings and add the meat to the pan, breaking it into pieces with a spatula. Cook until browned and no longer pink, 4-6 minutes. Remove the pan from the heat.
4. Place the flatbreads on a lightly oiled baking sheet. Spread ½ cup of crushed tomatoes evenly over each flatbread (save the rest for the pasta). Season with salt and pepper. Tear the mozzarella into small pieces and scatter over the top. Evenly distribute half of the cooked sausage and half of the roasted onion over the flatbreads, then add all of the roasted squash. Broil or bake until the cheese melts and the crust is crisp, 5-10 minutes. Cut into slices and serve.
5. Heat a drizzle of oil in the pot used for the pasta over medium-high heat. Add the minced garlic and the remaining Tuscan Heat Spice. Cook until fragrant, about 1 minute. Stir in the chicken stock concentrate, reserved pasta cooking water and the remaining sausage and crushed tomatoes. Simmer until slightly reduced, 1-2 minutes. Add the cooked gemelli and stir to combine, then add 1 tablespoon of butter and stir until melted. Finally, stir in the roasted bell pepper and remaining onion. Season with salt and pepper to taste, then remove from heat.
6. Divide the pasta between two reusable containers. Sprinkle the Parmesan cheese over the top, but keep it separate from the pasta until ready to eat. Refrigerate. When ready to enjoy, microwave the pasta on high for 2-3 minutes, then sprinkle with the Parmesan and serve.

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 without drying it out?

Add a splash of water or broth before microwaving and cover the container to retain moisture.

Can I make this recipe vegetarian?

Absolutely! Substitute the Italian sausage with a plant-based sausage or extra vegetables like mushrooms.