SuperQuick Cheesy Sausage Flatbreads
with Pesto and Spinach Salad
This recipe might be speedy and easy, but there's nothing simple about the flavours! Flatbreads are the perfect base for savoury pesto and Italian sausage, while a fresh spinach-and-tomato side salad cuts through the richness to tick all the boxes.
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) • Baby tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Yellow onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • 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) • Garlic salt (salt, garlic powder, silicon dioxide)
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
56 g
Yellow Onion, chopped
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Wheat, Mustard, Soy, Sesame, Gluten, Egg, Crustaceans, Fish)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over high.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and onions. Cook for 4-6 min, breaking up sausage into smaller pieces, until no pink remains.**
- Stir in half the pesto. Cook for 30 sec, until pesto coats sausage-onion mixture. Season with salt and pepper.
- Toast flatbreads in the middle of the oven for 2-3 min, until lightly crisp. Remove from oven.
- Flip flatbreads, then spread with remaining pesto.
- Sprinkle mozzarella over top. Top with sausage-onion mixture and half the Parmesan.
- Broil flatbreads in the middle of the oven for 2-3 min, until cheese is melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve tomatoes.
- To a medium bowl, add half the balsamic glaze and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes, then toss to combine.
- Cut flatbreads into quarters.
- Divide flatbreads and salad between plates.
- Sprinkle remaining Parmesan over salad.
- Drizzle remaining balsamic glaze over flatbreads, if you like.
