Sausage and Grilled Vegetable Flatbread Pizza
Home cooking can sometimes be a challenge, especially with busy schedules, and even more so on busy weeknights. This dinner recipe for Sausage with Grilled Mini Pepper and Zucchini Skewers has come to the rescue for me sooo many times, because it’s fast, easy to make and it uses simple ingredients.
But it doesn’t end there, because if I cook a little bit extra at dinner, I can also make the Sausage and Grilled Vegetable Flatbread Pizza, you see here, for lunch. That means I get a delicious pizza, packed with layers of flavour, but made in just a few minutes and with very little extra effort. How’s that for dealing with busy:)
I love reinventing leftovers for lunch because all the flavour, time and effort that went into making the dinner, also goes into the lunch – only most of the work is already done! The smoky grilled flavour from the sausage and the charred sweet vegetables, all add so much flavour to the pizza, and all I have to do is slice them up, gather up a few extra ingredients (most of which are already in my pantry, fridge and/or freezer) and I’ve got lunch made.
In order to have enough leftovers, to make these Sausage and Grilled Vegetable Flatbread Pizzas for lunch, here’s what you need to do:
Prepare the Sausage with Grilled Mini Pepper and Zucchini Skewers for dinner with the following adjustments:
- Grill 2 extra sausages and set aside.
- Make and grill 2 extra vegetable skewers and set aside. You will need 1 extra red, orange and yellow mini pepper + 1 extra wedge (1 inch) of red onion, split in half (about 3 onion layers deep) from the other half of the red onion + two extra slices of zucchini (from about 1/3 of a second zucchini).
Prepare the Sausage and Grilled Vegetable Flatbread Pizza for lunch with the following tips:
- If you are having lunch at home; let the sausage and vegetable skewers cool, then refrigerate in two separate airtight containers (removing the vegetables from the skewers) and prepare the pizzas at lunch time, the following day. Or to save time when making lunch, prep before refrigerating. Cut sausages into 1/4 inch slices. Cut peppers lengthwise into thin slices. Standing zucchini on cut edge, curved side with skin facing up, cut zucchini into three slices. Slice each onion wedge into 2 or 3 slices.
- If you are packing lunches for school and/or work; prepare the pizzas either first thing in the morning (refrigerating the sausage and vegetables as above) or right after dinner while everything is still out (my personal preference:), letting the pizzas cool before packing in individual lunch containers and refrigerating until the next morning.
I usually set the extra sausage and veggie skewers aside and let them cool while we eat dinner, and then slice everything up after we finish eating. If the pizzas are getting packed up to go in work and/or school lunches, my personal preference is to assemble, cook and cool them right after dinner, because everything is already out and everyone can pitch in. Not to mention mornings start early, fast and furious around here, and the more I can do the night before, the better.
But if I am serving the pizzas at home, then I just make them up before lunch, sometimes even pre-shredding/grating the cheese and/or making the sauce after dinner, if I want to really zip things along at lunch time.
Either way this pizza is everything a pizza should be…crisp thin crust, zesty tomato sauce, cheesy and full of flavour. It can be our little secret that it only took a few minutes to prepare.
Looking for more lunches made with leftovers from dinner? Check these out:
- Chicken Corn and Black Bean Quesadillas made using leftovers from this Cilantro Lime Grilled Chicken with Avocado Salsa
- Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing made using leftovers from these Fish Tacos with Coleslaw and Lime Yogurt
- Chicken and Wild Rice Soup with Acorn Squash made with leftovers from this Easy Roasted Chicken with Acorn Squash Salad and Wild Rice
- 4 store bought flatbread
- 2 cooked sausages, from this Sausage with Grilled Mini Pepper and Zucchini Skewers dinner recipe
- 2 grilled veggie skewers, from this Sausage with Grilled Mini Pepper and Zucchini Skewers dinner recipe
- 2 garlic cloves, peeled
- 1 can (540 ml/19 oz) whole tomatoes, without juice
- 2 teaspoon dried basil
- Freshly ground salt and pepper
- 2 cups Shredded Mozzarella
- 1 tablespoon grated Parmesan
- 1 cup arugula (optional)
- 4 lemon wedges (optional)
- Preheat oven: to 400 degrees and place 2 flatbread on each of two parchment paper lined baking sheets.
- Prepare sauce: With food processor running, drop garlic through the small feed tube and process until finely chopped, remove lid, scrape down sides, add tomatoes (without juice) and process until smooth.
- Prepare toppings: Cut sausages into 1/4 inch slices. Cut peppers lengthwise into thin slices. Standing zucchini on cut edge, curved side with skin facing up, cut zucchini into three slices. Slice each onion wedge into 2 or 3 slices.
- Assemble and cook pizzas: Measure out 2 tablespoons of sauce onto each flatbread and spread out with the back of the spoon, reserving/freezing any leftover sauce for another use (Note 1). Sprinkle basil evenly among all pizzas and season each with one or two turns of freshly ground salt and black pepper. Dividing evenly among all pizzas, top each pizza with mozzarella cheese, Parmesan, sliced sausage and veggies. Cook in preheated oven for 10-12 minutes or until cheese is melted and edges of flatbread turn golden.
- To serve: Top with arugula, a squeeze of fresh lemon juice and a sprinkle of salt, if desired.