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Italian Sausage-and-Pesto Flatbreads
Family Table
Quick
Italian Sausage-and-Pesto Flatbreads

with Balsamic-Dressed Garden Salad

8 min
Difficulty: 2/3
Italian

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. 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) • Roma 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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Garlic powder.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
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
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Garlic Powder

Garlic Powder

2 g

Onion, chopped

Onion, chopped

56 g

Basil Pesto

Basil Pesto

0.25 cup

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Flatbread

Flatbread

2 unit(s)

Spring Mix

Spring Mix

56 g

Tomato

Tomato

1 unit(s)

Croutons

Croutons

28 g

Balsamic Glaze

Balsamic Glaze

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Cook sausage and onions

  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions and sausage.
  • Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Season with garlic powder, salt and pepper. Cook for 30 sec, stirring often, until fragrant.

2
Prep flatbreads

  • Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato half into 1/2-inch pieces.
  • On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) 
  • Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if you like.)

3
Assemble and bake flatbreads

  • 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 for for 8-10 min, moving to the top of the oven halfway through, until edges are browned. (NOTE: For 4 servings, bake in the bottom and top of the oven, rotating sheets halfway through.)

4
Make vinaigrette

  • To a large bowl, add half the balsamic glaze and 1 tbsp (2 tbsp) oil.
  • Season with salt and pepper, then whisk to combine.

5
Make salad

  • To the bowl with vinaigrette, add remaining tomatoes, croutons and spring mix. Toss to combine.

6
Finish and serve

  • Cut flatbreads in half.
  • Divide flatbreads and salad between plates.
  • Drizzle remaining balsamic glaze over top of flatbreads.

Nutrition per serving

1010

kcal

Calories

54

g

Fat

17

g

Saturated Fat

84

g

Carbohydrate

13

g

Sugar

5

g

Dietary Fiber

47

g

Protein

110

mg

Cholesterol

2090

mg

Sodium

1

g

Trans Fat

900

mg

Potassium

600

mg

Calcium

7

mg

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