Italian Sausage Rosée Flatbreads
with Crisp Apple-Radish Side Salad
Cooking time
20 minutes
Servings
4
Calories
710 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! This recipe comes together easily with pre-seasoned Italian sausage meat and ready-to-go rounds of naan bread. Have them assemble the pies with a mixture of tomato and ricotta, crowned by golden-browned pork. Dropping thinly sliced apple into the salad is a sure way to sweeten the deal.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Apple
- 1 Head of curly leaf lettuce
- 60ml Cold-pressed Italian vinaigrette
- 100ml Tomato sauce
- 60g Ricotta
- 4 Naan
Contains: Milk, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
36 g
Saturated Fat
10 g
Sodium
2000 mg
Total Carb
70 g
Sugars
10 g
Protein
30 g
Fibre
5 g
Preparation
Cook the sausage meat
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through. Transfer to a paper towel-lined plate.
Mise en place
Meanwhile, in a small bowl, combine the tomato sauce, ricotta and S&P. Separate the lettuce leaves; tear the leaves. Halve, core and thinly slice the apple. Cut the radishes into wedges.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan. Spread with the tomato-ricotta mixture. Top with the sausage meat. Bake, 5 to 7 min., until the edges are golden brown. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, apple, radishes, vinaigrette and S&P.
Plate your dish
Divide the flatbreads and salad between your plates. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
