Grilled Sausage Flatbreads
with Basil
All the fun of pizza night, on the grill! Flatbreads make an easy base for building personal 'pizzas'.
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
2 unit
Flatbread
(Contains Wheat)
200 g
Green Bell Pepper
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
7 g
Basil
2 tbsp
Tomato Sauce Base
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
1 tsp
Chili Flakes
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. 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 salt and pepper. Using a slotted spoon, transfer sausage to a medium bowl.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve tomatoes. Strip basil leaves from stems. Add tomato sauce base, garlic puree and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. (TIP: Add all toppings to a tray for easy assembly by the grill!)
Bring toppings, flatbreads and an unlined baking sheet to the grill (2 baking sheets for 4 ppl). Add flatbreads to the grill. Grill on one side until toasted, 2-3 min. Arrange flatbreads on the baking sheet, grilled-side up.
Evenly spread tomato sauce mixture across flatbreads. Top with cheese, sausage and three-quarters of the peppers. Carefully transfer each flatbread to the grill. Close lid, then reduce heat to low. Grill until bottoms of flatbreads are toasted and cheese melts, 6-8 min. Transfer flatbreads back to the baking sheet, then tear basil leaves over top. Let stand for 2-3 min.
When flatbreads are done, add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, arugula and spinach mix and remaining peppers. Toss to combine.
Cut flatbreads into quarters. Divide flatbreads and salad between plates. Sprinkle chili flakes over top, if desired.
