Mushroom & Kale with Sausage Flatbreads
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Mushroom & Kale with Sausage Flatbreads

Mushroom & Kale with Sausage Flatbreads

with mozzarella & ranch

In this trendy take on pizza, sautéed mushrooms and kale get seasoned with garlic and Mediterranean-style spices before being baked on a cheese-topped flatbread. A side of ranch for dipping makes each bite tastier than the last.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

227 g


56 g

Kale, chopped

2 unit(s)

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

4 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Mediterranean Spice Blend

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

Not included in your delivery

2 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories1000 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate67 g
Sugar9 g
Dietary Fiber6 g
Protein48 g
Cholesterol125 mg
Sodium2100 mg
Trans Fat1 g
Potassium1150 mg
Calcium600 mg
Iron6.5 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.


Silicone Brush
Baking Sheet
Measuring Spoons
Large Non-Stick Pan


  • Thinly slice mushrooms.
  • Roughly chop kale leaves. Discard ribs.
  • Peel, then mince or grate garlic.
Start Flatbreads
  • On an unlined baking sheet, arrange flatbreads, then brush with 1 tbsp oil. (NOTE: For 4 portions, divide flatbreads between 2 baking sheets, using 1 tbsp oil per sheet.)
  • Toast on the middle rack of the oven for 3 min, until softened. (NOTE: For 4 portions, toast on the top and middle racks of the oven, rotating baking sheet positions halfway through.)
Cook Veggies
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
  • When hot, add mushrooms. Cook for 3-5 min, stirring occasionally, until softened.
  • Add kale, half the Mediterranean Spice Blend (use all for 4 portions), garlic and 2 tbsp (4 tbsp) water
  • Cook for 1-2 min, stirring occasionally, until kale is slightly wilted and water is mostly evaporated. 
  • Season with salt and pepper, to taste.
  • Spread a small amount of ranch dressing over flatbreads.
  • Top with mozzarella and veggies.
  • Sprinkle Parmesan over top.
  • Bake on the middle rack of the oven for 7-8 min,* until flatbreads are golden and kale is crisp.
  • Cut flatbreads into wedges, then divide between plates.
  • Serve remaining ranch dressing on the side for dipping or dollop on flatbreads.
  • Enjoy!
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