Beef-and-Pesto Flatbreads

Name: Beef-and-Pesto Flatbreads with Balsamic-Dressed Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Ground Beef; 2 g Garlic Powder; 56 g Yellow Onion, chopped; ¼ cup Basil Pesto; ¾ cup Mozzarella Cheese, shredded; ¼ cup Parmesan Cheese, shredded; 2 unit(s) Flatbread; 56 g Spring Mix; 1 unit(s) Tomato; 28 g Croutons; 2 tbsp Balsamic Glaze; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1.5 tbsp Oil*

with Balsamic-Dressed Garden Salad

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

Ingredients: Ground beef • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Yellow onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Garlic powder.

Tags:

Quick

Allergens:

Milk

•Wheat

•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 g

Garlic Powder

(May contain traces of: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)

56 g

Yellow Onion, chopped

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 unit(s)

Flatbread

(Contains: Wheat, Milk May contain traces of: Gluten)

56 g

Spring Mix

1 unit(s)

Tomato

28 g

Croutons

(Contains: Milk, Wheat May contain traces of: Soy, Peanuts, Crustaceans, Sesame, Egg, Mustard, Fish, Tree nuts, Sulphites)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories1010 kcal

Fat53 g

Saturated Fat18 g

Carbohydrate79 g

Sugar12 g

Dietary Fiber4 g

Protein51 g

Cholesterol110 mg

Sodium1600 mg

Trans Fat1.5 g

Potassium800 mg

Calcium600 mg

Iron7 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

•Large Non-Stick Pan

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Bowl

•Whisk

Cooking Steps

PDF

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

Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato half into 1/2-inch pieces.
On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if you like.)

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

To a large bowl, add half the balsamic glaze and 1 tbsp (2 tbsp) oil.
Season with salt and pepper, then whisk to combine.

To the bowl with vinaigrette, add remaining tomatoes, croutons and spring mix. Toss to combine.

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

SI vous avez choisi le bœuf, ne pas utiliser d'huile, puis ajouter le bœuf et les oignons à la poêle sèche. Préparer et cuire le bœuf de la même façon que la saucisse**. Retirer et jeter l'excédent de gras, si désiré.