Chorizo and Caramelized Onion Flatbreads
with Basil Pesto and Bocconcini
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • 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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Yellow onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Cucumber • 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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
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
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
56 g
Spring Mix
1 unit(s)
Yellow Onion
1 unit(s)
Mini Cucumber
100 g
Bocconcini Cheese
(Contains: Milk)
28 g
Seed Blend
(May contain traces of: Gluten, Egg, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Tomato Sauce Base
(May contain traces of: Gluten, Egg, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Fish, Crustaceans, Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Egg, Milk, Mustard, Tree nuts, Sesame, Soy, Fish, Wheat)
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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 chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Using paper towels, pat bocconcini dry. Tear bocconcini into smaller pieces and season with salt.
- Cut cucumber into 1/4-inch rounds.
- When the chorizo is done and transferred to a plate, reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until onions soften slightly.
- Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- To a small bowl, add tomato sauce base and 1 1/2 tbsp (3 tbsp) basil pesto. Stir to combine.
- Spread pesto mixture over flatbreads, then scatter chorizo, caramelized onions and bocconcini over top.
- Bake flatbreads in the middle of the oven for 7-8 min, until golden and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- When flatbreads are almost done, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- To the dressing, add spring mix and cucumbers. Toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates. (TIP: Dig in with a knife and fork, if you like.)
- Drizzle remaining basil pesto over flatbreads.
- Sprinkle seed blend over salad.
If you've opted to get chorizo, prep and cook in the same way the recipe instructs you to prep and cook sausage.**
