Fresh Mozza and Sausage Flatbreads
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Fresh Mozza and Sausage Flatbreads

Fresh Mozza and 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.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Mild Italian Sausage, uncased

125 g

Fresh Mozzarella

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

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(s)


(Contains Milk, Soy, Wheat)

28 g

Seed Blend

28 g

Red Onion

½ tsp

Garlic Salt

Not included in your delivery

0.06 tsp


0.13 tsp


¼ tsp


2 tbsp



Nutrition Values

Calories1100 kcal
Fat65 g
Saturated Fat19 g
Carbohydrate88 g
Sugar27 g
Dietary Fiber7 g
Protein46 g
Cholesterol121 mg
Sodium2230 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.


Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl


Cook sausage

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.

Prep flatbreads

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.)

Assemble and bake

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.)

Prep and make salad

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.

Finish and serve

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