Sausage and Summer Squash Flatbread

Preheat your oven to 350 F.

Add the sliced zucchini and squash into a large skillet with the olive oil and cook over a medium to low heat for about 14 minutes until slightly browned on each side, flipping halfway.

Add the sausage to another skillet, cover and cook over a medium heat for about 15 minutes, turning occasionally. Remove the sausage from the pan and cut into slices. This is a great way to check for any pink. If you see some, return it to the skillet for another 5 minutes. Plus this helps get things nice and crispy.

Prepare your flatbread. Smear about 1/2 a tablespoon of red sauce on each piece of flatbread, drizzle with garlic herb olive oil and begin layering zucchini, squash and sausage on each piece. Add an additional 1/2 tablespoon of red sauce on top of the each piece, sprinkle with Parmesan cheese and then place the flatbread on a baking tray. Bake for about 20 minutes until the bread is nice and crispy.

Remove the flatbread from the oven, top with fresh basil leaves, cracked black pepper and/or red pepper flakes and serve immediately.