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Bocconcini-and-Sausage Flatbreads
Fast & Fresh
Quick
New
Bocconcini-and-Sausage Flatbreads

with Balsamic-Dressed Salad

6 min
Difficulty: 2/3
Italian

Sun-dried tomato pesto serves as the savoury base for flatbreads topped with fresh bocconcini, Italian sausage and vibrant basil. The side salad features red grapes, giving the plate a juicy pop of sweetness! 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, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Red onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Grapes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Whisk

Tags

Quick
New
Speciality
SEO
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Bocconcini Cheese

Bocconcini Cheese

100 g

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Arugula and Spinach Mix

Arugula and Spinach Mix

56 g

Red Grapes

Red Grapes

85 g

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Flatbread

Flatbread

2 unit(s)

Seed Blend

Seed Blend

28 g

Red Onion

Red Onion

0.25 unit(s)

Garlic Salt

Garlic Salt

0.5 tsp

Oil

Oil

2 tbsp

Pepper

Pepper

0.125 tsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.063 tsp

Preparation
1
Cook sausage

  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
  • Season with pepper and half the garlic salt (use all for 4 ppl), then stir to combine.

2
Prep flatbreads

  • Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
  • Spread sun-dried tomato pesto over flatbreads.
  • Peel, then thinly slice one-quarter of the onion into rings or half-moons. (NOTE: Slice more or fewer rings or half-moons, as desired.)

3
Assemble and bake

  • Top flatbreads with sausage, then some onions.
  • Sprinkle with Parmesan.
  • Tear bocconcini over top.
  • Bake flatbreads in the middle of the oven, until edges are golden-brown and cheese is melted, 6-8 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)

4
Prep and make salad

  • Meanwhile, halve grapes.
  • Combine vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Season with salt and pepper, then whisk to combine.
  • Add remaining onions, then toss to coat. Set aside to marinate.
  • When flatbreads are almost done, add arugula and spinach mix and grapes to the bowl with marinated onions, then toss to combine.

5
Finish and serve

  • Halve flatbreads.
  • Divide between plates.
  • Serve salad alongside. Sprinkle seed blend over top of salad.

Nutrition per serving

1080

kcal

Calories

1080

kcal

Calories

1080

kcal

Calories

62

g

Fat

62

g

Fat

62

g

Fat

18

g

Saturated Fat

18

g

Saturated Fat

18

g

Saturated Fat

84

g

Carbohydrate

84

g

Carbohydrate

84

g

Carbohydrate

24

g

Sugar

24

g

Sugar

24

g

Sugar

8

g

Dietary Fiber

8

g

Dietary Fiber

8

g

Dietary Fiber

49

g

Protein

49

g

Protein

49

g

Protein

115

mg

Cholesterol

115

mg

Cholesterol

115

mg

Cholesterol

2040

mg

Sodium

2040

mg

Sodium

2040

mg

Sodium

0.5

g

Trans Fat

0.5

g

Trans Fat

0.5

g

Trans Fat

1000

mg

Potassium

1000

mg

Potassium

1000

mg

Potassium

1050

mg

Calcium

1050

mg

Calcium

1050

mg

Calcium

8

mg

Iron

8

mg

Iron

8

mg

Iron

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