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Fresh Mozza and Sausage Flatbreads

Fresh Mozza and Sausage Flatbreads

with Balsamic and Grape Salad

20-MIN MEAL
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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!

Tags:Quick PrepQuick
Allergens:MilkSulphitesGlutenSoyPeanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, uncased

125 g

Fresh Mozzarella

(ContainsMilk)

¼ cup

Sun-Dried Tomato Pesto

(ContainsMilk)

7 g

Basil

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

56 g

Arugula and Spinach Mix

85 g

Red Grapes

1 tbsp

Balsamic Vinegar

(ContainsSulphites)

2 unit

Flatbread

(ContainsGluten)

28 g

Seed Blend

(ContainsSoy, Peanuts)

56 g

Red Onion, sliced

½ tsp

Garlic Salt

Not included in your delivery

0.06 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1120 kcal
Fat66 g
Saturated Fat22 g
Carbohydrate84 g
Sugar17 g
Dietary Fiber5 g
Protein49 g
Cholesterol128 mg
Sodium2390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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 oil (dbl for 4 ppl), 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.

2

Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads.

3

Top flatbreads with sausage, then half the 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.)

4

Meanwhile, halve grapes. Roughly tear basil. Combine vinegar, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) 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.

5

Halve flatbreads. Divide flatbreads between plates. Sprinkle basil over top. Serve salad alongside. Sprinkle seed blend over top.