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Mushroom & Kale with Sausage Flatbreads

Mushroom & Kale with Sausage Flatbreads

Mushroom & Kale with Sausage Flatbreads

with mozzarella & ranch

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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.

Tags:

Veggie

Allergens:

Milk

•Soja

•Hvede

•Egg

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 Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Flatbread

227 g

Mushrooms

56 g

Kale, chopped

2 unit(s)

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

4 tbsp

Ranch Dressing

¼ cup

Parmesan Cheese, shredded

7 g

Mediterranean Spice Blend

250 g

Mild Italian Sausage, uncased

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories960 kcal

Fat56 g

Saturated Fat18 g

Carbohydrate66 g

Sugar7 g

Dietary Fiber6 g

Protein48 g

Cholesterol120 mg

Sodium2020 mg

Trans Fat1 g

Potassium1100 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.

Utensils

•Silicone Brush

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

1

Thinly slice mushrooms.
Roughly chop kale leaves. Discard ribs.
Peel, then mince or grate garlic.

Start Flatbreads

2

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

3

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.

4

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.

5

Cut flatbreads into wedges, then divide between plates.
Serve remaining ranch dressing on the side for dipping or dollop on flatbreads.
Enjoy!

Meal right image

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