Fresh Mozza and Double Sausage Flatbreads
with Grape Balsamic Salad
Sun-dried tomato pesto serves as the savoury base for flatbreads topped with fresh mozzarella, succulent Italian sausage and vibrant basil. The side salad features red grapes, giving the plate a juicy pop of sweetness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
Parmesan Cheese, shredded
Arugula and Spinach Mix
(Contains Milk, Soy, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with pepper and half the garlic salt (use all for 4 ppl), then stir to combine.
Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread sun-dried tomato pesto over flatbreads. Peel, then thinly slice one-quarter of the onion into rings or half-moons. (NOTE: Slice more or fewer rings or half-moons, as desired.)
Top flatbreads with sausage, then some onions. Sprinkle with Parmesan. Tear fresh mozzarella over top.Bake flatbreads in the middle of the oven until edges are golden-brown and cheese is melted, 6-8 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)
Meanwhile, halve grapes. Combine vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Season with salt and pepper, to taste, then whisk to combine.Add remaining onions, then toss to coat. Set aside to marinate.When flatbreads are almost done, add arugula and spinach mix and grapes to the bowl with marinated onions, then toss to combine.
Halve flatbreads.Divide between plates. Serve salad alongside. Sprinkle seed blend over top.