Sausage and Ricotta Flatbreads
with Spinach and Mini Peppers
This Sausage and Ricotta Flatbread combines savoury sausage, creamy ricotta, and sautéed pepper on a crispy, golden crust. Topped with f chili flakes, it’s a flavourful, quick meal or crowd-pleasing appetizer.
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.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
2 unit(s)
Mini Sweet Pepper
100 g
Ricotta Cheese
(Contains Milk)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Baby Spinach
2 g
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
1 unit(s)
Shallot
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.13 g
Salt*
0.13 g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- Transfer to a plate.
- Carefully drain and discard excess fat.
- Remove from heat, then stir in spinach for 1 min until wilted.
HEY TESTER! DOES THIS NEED A SEASONING CUE?
- Meanwhile, to ricotta container, add half the garlic powder. Season with salt and pepper, then combine.
- In a small bowl, combine tomato sauce base and remaining garlic powder.
HEY TESTER, DOES THIS NEED A SEASONING CUE?
- 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.
