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Autumn Squash and Sausage Pizzettes

Autumn Squash and Sausage Pizzettes

with Roasted Broccoli and Parmesan

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There's no need to call your local pizza joint tonight because we've got something even better. These gourmet sausage and squash pizzettes are miles better than the take-out stuff, and ready as quickly as delivery!

Allergens:Egg/OeufMilk/LaitWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Mild Italian Sausage, uncased

8 unit

Mini Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

½ cup

Marinara Sauce

200 g

Zucchini

56 g

Corn Kernels

50 g

Shallot

454 g

Broccoli, florets

113 g

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories830 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber4 g
Protein37 g
Cholesterol35 mg
Sodium2240 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Tongs
Instructionsarrow up iconarrow up icon
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PREP & ROAST BROCCOLI
PREP & ROAST BROCCOLI
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut shallot into 1/8-inch slices. Quarter zucchini lengthwise, then cut into 1/4-inch thick triangles. Cut broccoli into bite-sized pieces. Toss broccoli with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown, 12-14 min.

COOK SAUSAGE
COOK SAUSAGE
2

While broccoli roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-6 min.** Transfer to a plate and set aside.

COOK VEGGIES
COOK VEGGIES
3

Add shallots, corn and zucchini to the same pan. (NOTE: If pan is dry, add 1/2 tbsp oil before adding veggies!) Cook, stirring often, until zucchini is slightly softened, 3-4 min. Season with salt and pepper.

TOAST NAAN
TOAST NAAN
4

While veggies cook, arrange naan on another parchment-lined baking sheet. (NOTE: It's ok if they overlap!) Toast in middle of oven, until golden, 6-7 min. (TIP: Keep an eye on naan so that it does not burn!)

ASSEMBLE PIZZETTES
ASSEMBLE PIZZETTES
5

Using tongs, flip over toasted naan. When broccoli is done, transfer to a plate and cover to keep warm. Turn oven onto broil. Divide toasted naan between both baking sheets. Spoon marinara sauce over each naan, then top with zucchini mixture and sausage. Sprinkle over mozzarella. Broil one baking sheet in middle of oven, until mozzarella melts, 3-4 min. Repeat with second baking sheet.

FINISH AND SERVE
FINISH AND SERVE
6

Sprinkle Parmesan over roasted broccoli and toss together. Halve pizzettes. Divide pizzettes and broccoli between plates.