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Italian Sausage and Pesto Flatbreads

Italian Sausage and Pesto Flatbreads

with Balsamic-Dressed Garden Salad

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

Tags:Quick PrepNewFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

1 tsp

Garlic Powder

56 g

Onion, chopped

¼ cup

Basil Pesto


¾ cup

Mozzarella Cheese, shredded


¼ cup

Parmesan Cheese, shredded


2 unit



56 g

Spring Mix

80 g

Roma Tomato

66 g

Mini Cucumber

2 tbsp

Balsamic Glaze


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol103 mg
Sodium2130 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.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces. When the pan is hot, add 1/2 tbsp oil (db for 4 ppl), then onions and sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season sausage and onions with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.


Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if desired.)


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


Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.


Add remaining tomatoes, cucumbers and spring mix to the large bowl with vinaigrette, then toss to coat.


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