Protein Swap | Quick Sausage Meat & Mascarpone Flatbreads
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
Can you say nice and easy in Italian? Generously spiced ground sausage meat melds perfectly with mascarpone cheese and sliced red onions. Top the hearty rounds of pita bread with a helping of a crisp and creamy classic salad. Bello e facile!
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 50g Sliced red onions
- 100g Matchstick carrots
- 1 Head of lettuce
- 15ml Minced garlic
- 45ml Caesar vinaigrette
- 45ml Mascarpone
- 2 Artisanal pita
- 9g Mezzogiorno spices (salt, yeast extract, garlic, basil, tapioca starch, dehydrated carrots, onion, sugar, canola oil, oregano, Cayenne sauce, chives, fennel seeds, chili)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
47 g
Saturated Fat
13 g
Sodium
1560 mg
Total Carb
67 g
Sugars
14 g
Protein
33 g
Fibre
13 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef* and garlic; season with ¾ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & bake the flatbreads
- Meanwhile, arrange the pita on a lined sheet pan.
- Spread with the mascarpone.
- Top with ¾ of the onions, a generous drizzle of oil, the remaining spices and S&P.
- Bake, 4 to 5 min., until warmed through.
Make the salad
- Meanwhile, halve the lettuce lengthwise; slice crosswise.
- In a large bowl, combine the lettuce, carrots, vinaigrette, remaining onions and S&P.
Finish & serve
- Transfer the flatbreads to a cutting board and top with the beef and a spoonful of the salad. Cut into wedges.
- Divide the flatbreads between your plates.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
