Grilled Sausage Flatbreads
with Peppers
Have all the fun of pizza night on the grill! Flatbreads make an easy base for building personal 'pizzas'.
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
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
200 g
Green Bell Pepper
80 g
Tomato
7 g
Parsley
4 tbsp
Tomato Sauce Base
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
1 tsp
Chili Flakes
56 g
Spring Mix
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Core, then cut pepper into 1/4-inch pieces. Cut tomato into 1/4-inch pieces.Roughly chop parsley. Add tomato sauce base, garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and half the peppers. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer sausage and peppers to a medium bowl. Place sausage mixture, tomato sauce mixture and cheese on a tray for easy assembly by the grill! (NOTE: These are your toppings.)
Bring toppings, flatbreads and an unlined baking sheet to the grill (use 2 baking sheets for 4 ppl). Arrange flatbreads on the grill. Grill on one side until toasted, 2-3 min. Transfer flatbreads to the baking sheet, grilled-side up.
Evenly spread tomato sauce mixture over flatbreads. Top with cheese and sausage-pepper mixture. Carefully transfer flatbreads to the grill. Close lid, then reduce heat to low. Grill until bottoms of flatbreads are toasted and cheese is melted, 4-7 min. (TIP: Keep an eye on flatbreads so they don't burn!)Transfer flatbreads back to the baking sheet. Let stand for 2-3 min.
When flatbreads are done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, spring mix and remaining peppers. Toss to combine.
Cut flatbreads into quarters. Divide flatbreads and salad between plates. Sprinkle parsley over top.Sprinkle chili flakes over top, if desired.
