Fresh Mozza and Sausage Flatbreads
with Balsamic and Grape 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.
Ingredients
250 g
Mild Italian Sausage, uncased
125 g
Fresh Mozzarella
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
7 g
Basil
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Arugula and Spinach Mix
85 g
Red Grapes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 unit
Flatbread
(Contains Wheat)
28 g
Seed Blend
(Contains Soy, 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
Utensils
Instructions
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.
Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads.
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.)
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.
Halve flatbreads. Divide flatbreads between plates. Sprinkle basil over top. Serve salad alongside. Sprinkle seed blend over top.
