Pork Sausage and Caramelized Onion Flatbreads
with Pesto-Marinated Bocconcini
Flatbreads for dinner is always a good idea! Savoury Mild Italian Sausage and caramelized onions come together with basil pesto marinated bocconcini to make an Italian-Inspired meal the whole family will love. Buon appetito.
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)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
113 g
Spring Mix
1 unit(s)
Yellow Onion
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
100 g
Bocconcini Cheese
(Contains Milk)
2 tbsp
Italian Dressing
(Contains Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 g
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
1.5 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut onion into 1/4-inch slices.
- Tear bocconcini into small pieces.
- Add basil pesto, bocconcini and half the garlic salt to a medium bowl. Season with pepper, then toss to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Remove from heat, then transfer sausage to a plate.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- remove from heat the heat, and stir in 1 tbsp vinegar (dbl for 4 ppl). Set aside.
- Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Add tomato sauce base, remaining garlic salt, 1/2 tsp sugar and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
- Spread tomato sauce mixture over flatbreads, then scatter bocconcini, sausage and caramelized onions over top.
- Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- When flatbreads are almost done, add spring mix and Italian Dressing to a large bowl. Toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle any remaining basil pesto over flatbreads.