Protein Swap | Cheesy Sausage Meat Flatbreads
with Sweet Pepper
Cooking time
10 minutes
Servings
2/4
Calories
730 /serving
If you’re a fan of big, bold sausage meat flavours, you’ll enjoy every bite of these Spanish-inspired flatbreads. You’ll love what a combo of tomato and cream does for the classic smoky sausage meat, ready in 10 minutes under a bubbling mozzarella topping.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 2 Garlic cloves
- 1 Sweet pepper
- 30ml Tomato paste
- 60g Grated mozzarella
- 30ml Heavy cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
14 g
Sodium
1700 mg
Total Carb
68 g
Sugars
9 g
Protein
38 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Halve, core and medium-dice the sweet pepper.
- In a small bowl, make the sauce by combining the cream, tomato paste and S&P.
Cook the chorizo & vegetables
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chorizo* and sweet pepper; season with S&P.
- Cook, breaking up the meat and adding the garlic halfway, 4 to 6 min., until browned and cooked through.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the sauce.
- Top with the chorizo, vegetables and cheese.
- Bake the flatbreads, 4 to 6 min., until the edges are golden brown.
Plate your dish
- Divide the flatbreads between your plates.
- Garnish with black pepper. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
