Spicy Italian Sausage Pizza
Fresh Mozz and Basil Oil- Lait
- Sulfites
- Sulfites
- Noix
- Moutarde
- Soya
- Lait
- Sésame
- Triticale
- Blé
- Arachides
- Peut contenir des traces d’allergènes
- Poisson
- Oeuf
- Crustacés
What’s not to like about a flatbread that’s equal parts bread, veggies and meat? This flatbread is bulked up with Italian sausage, mozzarella, and juicy mushrooms. Chilli flakes sprinkled over top are the perfect finish!
Ingrédients
250 g
Saucisse italienne douce, sans boyau
2 pièce(s)
Pain pita
200 g
Mélange de champignons
125 g
Mozzarella fraîche
(Contient: Lait)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
4 g
Flocons de piment
(Peut contenir : Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
56 g
Mélange roquette et épinards
½ tasse(s)
Sauce marinara
(Peut contenir : Sulfites, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Crustacés)
7 g
Basilic
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Pas inclus dans votre livraison
4 cs
Huile*
¼ cc
Sel et Poivre*
½ cc
Sucre*
Ustensiles
Instructions
Wash and dry all produce.* Mince or grate the garlic. Remove the basil leaves from the stem. Thinly slice the mushrooms. Tear the mozzerella ball into bite size pieces.
In a small bowl, combine half the basil leaves and 2 tbsp boiling water. Drain the basil leaves and gently pat dry with paper towels. Wipe the bowl clean. Thinly slice the blanched basil leaves. In the same bowl, combine blanched leaves with 1 tbsp oil. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then the sausage and mushrooms. Cook, stirring occasionally, until the mushrooms soften and the sausage is cooked through, 8-9 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Season with salt and pepper.
Heat a small pot over medium-low heat. When the pot is hot add 1/2 tbsp oil (dblf for 4ppl) then the garlic and half the chili flakes. Stir until fragrant. Add the pasata and basil stems. Cook, stirring often until warmed through 2-3 min. Set aside.
On a baking sheet, arrange the pitas. Spread 1/2 cup marinara over each pita. Top each with the mushroom and sasauge mixture. Sprinkle over the fresh mozzerella and parmesan chese. Broil in the centre of the oven, until the pitas are slightly golden-brown and the cheese melts, 4-5 min.
Cut the pizzas into 4. Sprinkle over the remaining chili flakes and drizzle over the basil oil. Serve the remaining maranara for dipping.
