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SuperQuick Cheesy Sausage Flatbreads
15-Min Meal
New
SuperQuick
SuperQuick Cheesy Sausage Flatbreads

with Pesto and Spinach Salad

15 min
Difficulty: 1/3
Italian

This recipe might be speedy and easy, but there's nothing simple about the flavours! Flatbreads are the perfect base for savoury pesto and Italian sausage, while a fresh spinach-and-tomato side salad cuts through the richness to tick all the boxes. 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 • 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) • Spinach • 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) • Garlic salt (salt, garlic powder, silicon dioxide)

Allergens

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

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
Medium Bowl

Tags

New
SuperQuick
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Onion, chopped

Onion, chopped

56 g

Garlic Salt

Garlic Salt

4 g

Flatbread

Flatbread

2 unit(s)

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Basil Pesto

Basil Pesto

0.25 cup

Baby Spinach

Baby Spinach

56 g

Balsamic Glaze

Balsamic Glaze

2 tbsp

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Baby Tomatoes

Baby Tomatoes

113 g

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and cook sausage

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Heat a large non-stick pan over high. 
  • Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
  • When pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and onions. Cook for 4-6 min, breaking up sausage into smaller pieces, until no pink remains.**
  • Stir in half the pesto. Cook for 30 sec, until pesto coats sausage-onion mixture. Season with salt and pepper. 

2
Toast flatbreads

  • Toast flatbreads in the middle of the oven for 2-3 min, until lightly crisp. Remove from oven.
  • Flip flatbreads, then spread with remaining pesto.
  • Sprinkle mozzarella over top. Top with sausage-onion mixture and half the Parmesan. 
  • Broil flatbreads in the middle of the oven for 2-3 min, until cheese is melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

3
Make salad

  • Meanwhile, halve tomatoes.
  • To a medium bowl, add half the balsamic glaze and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine. 
  • Add spinach and tomatoes, then toss to combine. 

4
Finish and serve

  • Cut flatbreads into quarters. 
  • Divide flatbreads and salad between plates. 
  • Sprinkle remaining Parmesan over salad.
  • Drizzle remaining balsamic glaze over flatbreads, if you like. 

Nutrition per serving

920

kcal

Calories

49

g

Fat

17

g

Saturated Fat

75

g

Carbohydrate

14

g

Sugar

6

g

Dietary Fiber

45

g

Protein

110

mg

Cholesterol

2510

mg

Sodium

1

g

Trans Fat

1050

mg

Potassium

650

mg

Calcium

6.5

mg

Iron

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