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Italian Sausage and Pesto Flatbreads
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Italian Sausage and Pesto Flatbreads

Italian Sausage and Pesto Flatbreads

with Balsamic-Dressed Garden Salad

Italian sausage sautéed with onions is a perfect topper for pesto-coated flatbreads! Finish with a sprinkling of mozzarella and Parm before transferring it to the oven for some melting action. A refreshing salad drizzled with balsamic glaze rounds out this delicious dinner!

Quick Prep
Family Friendly

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

Preparation Time30 minutes


serving amount

250 g

Mild Italian Sausage, uncased

1 tsp

Garlic Powder

56 g

Onion, chopped

¼ cup

Basil Pesto

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit


(Contains Wheat)

56 g

Spring Mix

80 g


66 g

Mini Cucumber

2 tbsp

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol103 mg
Sodium2130 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 and onions

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces. When the pan is hot, add 1/2 tbsp oil (db for 4 ppl), then onions and sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season sausage and onions with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Prep flatbreads

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if desired.)

Assemble and bake flatbreads

Sprinkle half the mozzarella over flatbreads, then top with sausage and onion mixture .Top with sliced tomatoes, then sprinkle with remaining mozzarella and Parmesan. Bake assembled flatbreads in the bottom of the oven, moving to the top of the oven halfway through, until edges are golden-brown, 8-10 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)

Finish prep

Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Make salad

Add remaining tomatoes, cucumbers and spring mix to the large bowl with vinaigrette, then toss to coat.

Finish and serve

Cut flatbreads in half. Divide flatbreads and salad between plates. Drizzle remaining balsamic glaze over flatbreads.