Super Cheesy Italian Sausage Flatbreads
with Basil Pesto and DIY White Sauce- Soy
- Milk
- Wheat
- Sulphites
- Gluten
- Mustard
- May contain traces of allergens
- Sulphites
- Tree nuts
- Soy
- Milk
- Peanuts
- Sesame
- Wheat
- Egg
- Fish
Prepare to be mind blown by the deliciousness of white sauce flatbreads! Savoury Italian sausage, gooey Monterey Jack cheese and herby basil pesto are the dream team of toppings, along with a delicious white sauce showcasing umami-rich Parmesan cheese. Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • 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) • Baby tomatoes • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (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) • 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) • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic.
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten, Mustard)
113 g
Baby Tomatoes
56 g
Spring Mix
½ unit(s)
Yellow Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
0.13 cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Sulphites, Tree nuts, Soy, Milk, Peanuts, Sesame)
½ tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Tree nuts, Soy, Milk, Sesame, Wheat, Egg, Fish)
1 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
½ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- 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 sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- Remove from heat, then transfer sausage to a plate.
- Carefully wipe the pan clean.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add onions and garlic. Cook for 3-4 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until coated.
- Add Parmesan and 1/2 cup (1 cup) milk. Cook for 1-3 min, stirring often, until Parmesan melts. Season with salt and pepper.
- On a parchment-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
- Toast flatbreads in the middle of the oven for 2-3 min, until softened. (NOTE: For 4 servings, toast in the middle and top of the oven.)
- Remove flatbreads from oven.
- Spread white sauce over flatbreads. Top with sausage.
- Sprinkle cheese over top.
-
Return flatbreads to the oven, bake flatbreads on the middle rack for 7-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
- Meanwhile, halve tomatoes.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add spring mix and tomatoes to the dressing, then toss to coat.
- When flatbreads are done, let them sit for 2-3 min.
- Cut flatbreads into quarters, then drizzle half the basil pesto (use all for 4 servings) over top.
- Divide flatbreads and salad between plates.
