with Fresh Salad
We've taken the classic Capri combo and given it a new twist! Flavourful sausage, with a mix of marinated tomatoes and creamy bocconcini, this dish is truly freshness in flatbread form. 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 • Arugula and spinach mix (arugula, spinach) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • 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) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Green onion • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Flatbread
2 unit(s)
Bocconcini Cheese
100 g
Baby Tomatoes
113 g
Basil Pesto
0.25 cup
Italian Seasoning
2.15 g
Balsamic Glaze
2 tbsp
Arugula and Spinach Mix
113 g
Garlic, cloves
1 unit(s)
Salad Topping Mix
28 g
Green Onion
1 unit(s)
Mild Italian Sausage, uncased
250 g
Oil
2 tbsp
Sugar
1 tsp
Salt
0.255 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper.
- Cook for 4- 6 min, breaking up sausage and stirring often until sausage is cooked through.**
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture and sausage over top.
- Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add tomatoes and remaining pesto.
- Season with salt and pepper.
- Toss to combine, then set aside.
- When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Top flatbreads with tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions over top.
- Sprinkle remaining salad topping mix over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4- 6 min, breaking up sausage and stirring often until sausage is cooked through.**
Spread half the pesto over flatbreads, then scatter bocconcini mixture and sausage over top. Follow the rest of the recipe as written.
1020
kcal
Calories
57
g
Fat
16
g
Saturated Fat
85
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
1580
mg
Sodium
0.3
g
Trans Fat
1150
mg
Potassium
1000
mg
Calcium
8
mg
Iron
