SuperQuick Sausage Flatbreads with Hot Honey
and Monterey Jack Cheese- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Egg
- Tree nuts
- Fish
- Milk
- Mustard
- Soy
- Sesame
- Sulphites
- Crustaceans
- Peanuts
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • 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) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite, 5% acetic acid) (sulphites) • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
250 g
Mild Italian Sausage, uncased
2 unit(s)
Flatbread
( )
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
28 g
Crispy Shallots
( )
½ cup
Monterey Jack Cheese, shredded
()
1 unit(s)
Honey
1 tbsp
Chili-Garlic Sauce
()
6 g
Smoked Paprika-Garlic Blend
( )
½ tbsp
White Wine Vinegar
( )
½ tsp
Sugar*
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.19 tsp
Pepper*
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- In a small bowl, whisk together chili-garlic sauce and honey.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and half the peppers. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates.
- Remove from heat.
- On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.
- Remove flatbreads from oven, then flip and top with sausage mixture and cheese.
- Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
- Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
- Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
- Sprinkle remaining crispy shallots over top of salad.
If you've opted to get sausage, cook in the same way the recipe instructs you to cook chorizo.**
