Sausage and Ricotta Flatbreads
with Spinach and Peppers
This sausage and ricotta flatbread combines savoury sausage, creamy ricotta, and sautéed pepper on a crispy, golden crust. Topped with chili flakes, it’s a flavourful, quick meal or crowd-pleasing appetizer.
Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • 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) • Sweet bell pepper • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Chili flakes • Garlic powder.
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
Mild Italian Sausage, uncased
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
1 unit(s)
Sweet Bell Pepper
100 g
Ricotta Cheese
(Contains: Milk)
4 tbsp
Tomato Sauce Base
(May contain traces of: Gluten, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Baby Spinach
2 g
Garlic Powder
(May contain traces of: Mustard, Milk, Tree nuts, Sesame, Sulphites, Soy, Wheat, Triticale, Peanuts)
1 unit(s)
Shallot
4 g
Chili Flakes
(May contain traces of: Mustard, Milk, Tree nuts, Sesame, Sulphites, Soy, Wheat, Triticale, Peanuts)
Not included in your delivery
½ tbsp
Oil*
0.13 g
Salt*
0.06 g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then finely chop shallot.
- Core, then cut pepper into 1/8-inch slices.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and shallots.
- Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains in sausage.**
- Remove pan from heat, then stir in spinach for 1 min, until wilted.
- Transfer to a plate.
- Meanwhile, to the container of ricotta, add half the garlic powder. Season with salt and pepper, then stir to combine.
- In a small bowl, combine tomato sauce base and remaining garlic powder.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Spread tomato sauce base over flatbreads, then top with Parmesan, sausage mixture, peppers and dollops of ricotta mixture.
- Bake flatbreads in the middle of the oven for 7-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
- Cut flatbreads into slices, then divide between plates.
- Sprinkle as many chili flakes over top as you like.
