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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
227 g
Mushrooms
56 g
Kale, chopped
2 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
4 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Mediterranean Spice Blend
(May contain traces of: Tree nuts, Wheat, Mustard, Sesame, Soy, Sulphites, Triticale, Milk, Peanuts)
250 g
Mild Italian Sausage, uncased
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Roughly chop kale leaves. Discard ribs.
- Peel, then mince or grate garlic.
- 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.)
- 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!
