Italian Sausage and Pesto Flatbreads
with Balsamic-Dressed Garden Salad
Italian sausage sautéed with onions is a perfect topper for pesto-coated flatbreads! Finish with a sprinkling of mozzarella and Parm before transferring it to the oven for some melting action. A refreshing salad drizzled with balsamic glaze rounds out this delicious dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
1 tsp
Garlic Powder
56 g
Onion, chopped
¼ cup
Basil Pesto
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Flatbread
(Contains Wheat)
56 g
Spring Mix
80 g
Tomato
66 g
Mini Cucumber
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces. When the pan is hot, add 1/2 tbsp oil (db for 4 ppl), then onions and sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season sausage and onions with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if desired.)
Sprinkle half the mozzarella over flatbreads, then top with sausage and onion mixture .Top with sliced tomatoes, then sprinkle with remaining mozzarella and Parmesan. Bake assembled flatbreads in the bottom of the oven, moving to the top of the oven halfway through, until edges are golden-brown, 8-10 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)
Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Add remaining tomatoes, cucumbers and spring mix to the large bowl with vinaigrette, then toss to coat.
Cut flatbreads in half. Divide flatbreads and salad between plates. Drizzle remaining balsamic glaze over flatbreads.
