Caprese-Inspired Sausage and Flatbreads
with Fresh Salad- Soy
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Gluten
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes, Italian sausage and creamy bocconcini, this dish is truly freshness in flatbread form!
Ingredients
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Soy)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May be present: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 tbsp
Italian Seasoning
(May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
113 g
Arugula and Spinach Mix
1 unit(s)
Garlic, cloves
28 g
Salad Topping Mix
(Contains: Soy May be present: Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 unit(s)
Green Onion
250 g
Mild Italian Sausage, uncased
(May be present: Mustard, Soy, Wheat, Egg, Milk)
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- Add bocconcini, garlic, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Season with salt and pepper. Cook, breaking up sausage and stirring often until sausage is cooked through, 4-6 min**.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven until lightly crisp, 3-4 min. Remove from oven.
- Spread half the pesto over flatbreads, then scatter sausage and bocconcini mixture over top.
- Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-7 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, add tomatoes and remaining pesto (use all for 4 ppl) to a small bowl. Season with salt and pepper. Toss to combine, then set aside.
- When flatbreads are almost done, whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Top flatbreads with tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions overtop.
- Sprinkle remaining salad topping mix over salad.
If you've opted to add sausage, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Season with salt and pepper. Cook, breaking up sausage and stirring often until sausage is cooked through, 4-6 min**.
Top flatbreads with cooked sausage.
