Pork Sausage and Pesto 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
(Peut contenir Moutarde, Soya, Blé, Oeuf, Lait)
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Lait, Blé)
113 g
Mélange printanier
1 pièce(s)
Oignon jaune
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Noix, Blé, Lait, Soya, Sulfites, Oeuf, Poisson)
100 g
Bocconcinis
(Contient Lait)
2 cs
Vinaigrette italienne
(Contient Lait Peut contenir Poisson, Moutarde, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
0.13 cc
Sel*
1 cs
Huile*
1.5 cc
Sucre*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.