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Easy Recipes
Summer Squash and Sausage Pizzettes

Summer 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 summer squash pizzettes are miles better than the take-out stuff, and ready as quickly as delivery!

Allergens:Egg/OeufMilk/LaitWheat/Blé
Preparation Time30 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

Tomato Pizza Sauce

200 g

Zucchini

56 g

Corn Kernels

50 g

Shallot

454 g

Broccoli, florets

113 g

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

28 g

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3933 kJ
Calories940 kcal
Fat56 g
Saturated Fat17 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol35 mg
Sodium3140 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Tongs
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat the oven to 425°F (to roast broccoli and toast naan). Start prep when the oven comes up to temp!

Wash and dry all produce.* Peel, then cut shallot(s) into 1/8-inch slices. Quarter zucchini lengthwise, then cut into 1/4-inch thick triangles. Cut broccoli into bite-sized pieces. On a parchment-lined baking sheet, toss broccoli with 2 tbsp oil. Season with salt and pepper. Roast in top of oven, until golden-brown, 12-14 min.

2 COOK SAUSAGE
2 COOK SAUSAGE
2

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. Transfer to a plate and set aside.

3 COOK VEGGIES
3 COOK VEGGIES
3

To the same pan, add shallots, corn and zucchini. (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.

4 TOAST NAAN
4 TOAST NAAN
4

Meanwhile, on another parchment-lined baking sheet, arrange naan. (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!)

5 ASSEMBLE PIZZETTES
5 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 pizza sauce over each naan, then top with zucchini mixture and sausage. Sprinkle over mozzarella. Broil one baking sheet in middle of oven, until cheese melts, 3-4 min. Repeat with second baking sheet.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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