with Balsamic-Dressed Garden Salad
Italian sausage sautéed with onions is the perfect topper for pesto flatbreads! Finish with a sprinkling of mozzarella and Parmesan before transferring it to the oven for some melting action. A refreshing salad drizzled with balsamic glaze rounds out this delicious dinner.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Garlic Powder
1 tsp
Onion, chopped
56 g
Basil Pesto
0.25 cup
Mozzarella Cheese, shredded
0.75 cup
Parmesan Cheese, shredded
0.25 cup
Flatbread
2 unit(s)
Spring Mix
56 g
Tomato
1 unit(s)
Croutons
28 g
Balsamic Glaze
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and sausage.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with garlic powder, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
- Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if desired.)
- Sprinkle half the mozzarella over flatbreads, then top with sausage-onion mixture.
- Top with sliced tomatoes, then sprinkle with Parmesan and remaining mozzarella.
- Bake assembled flatbreads in the bottom of the oven, moving to the top of the oven halfway through, until edges are golden-brown, 8-10 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)
- Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add remaining tomatoes, croutons and spring mix to the large bowl with vinaigrette, then toss to coat.
- Cut flatbreads in half.
- Divide flatbreads and salad between plates.
- Drizzle remaining balsamic glaze over flatbreads.
1020
kcal
Calories
55
g
Fat
17
g
Saturated Fat
82
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
47
g
Protein
115
mg
Cholesterol
2110
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
600
mg
Calcium
7
mg
Iron
