Protein Swap | Quick Sausage Meat & Mascarpone Flatbreads
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
It takes two to tan…talize! Caesar and meaty pita are dancing close and fast when you top warm rounds with a helping of the crisp, creamy, classic salad. Seasoned ground pork sausage meat melds perfectly with mascarpone cheese and sliced red onions for a nice piece of the pie.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Head of lettuce
- 50g Sliced red onions
- 100g Matchstick carrots
- 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
42 g
Saturated Fat
12 g
Sodium
1560 mg
Total Carb
68 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
