Italian Sausage and Pesto Flatbreads
with Balsamic-Dressed Garden Salad
Italian sausage sautéed with onions is the perfect topper for pesto flatbreads! Finish with a sprinkling of mozzarella and Parmesan before transferring it to the oven for some melting action. A refreshing salad drizzled with balsamic glaze rounds out this delicious dinner.
Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Yellow onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Garlic powder.
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
(May contain Mustard, Soy, Wheat, Egg, Milk)
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
56 g
Yellow Onion, chopped
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
56 g
Spring Mix
1 unit(s)
Tomato
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Peanuts, Crustaceans, Sesame, Egg, Mustard, Fish, Tree nuts, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
- Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces.
- 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-onion mixture.
- Top with sliced tomatoes, then sprinkle with Parmesan and remaining mozzarella.
- 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.)
- Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add remaining tomatoes, croutons 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.
