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Pork Sausage & Ricotta Flatbread

with Baby Zucchini & Side Salad

Cooking time

30 minutes

Servings

2/4

Calories

1080 /serving

When Mother Nature offers you such adorable vegetables as these baby zucchini, you know you’ve got to make them a star of your show. In this recipe, the sweet little zucchini—extra tender and delicate because of their small size—shine both as a topping for this fantastic home-baked sausage and ricotta flatbread, and as a side. You’ll sauté them with a splash of white balsamic vinegar for an extra zing that marries beautifully with the simple green salad.

We will send you:

  • 300g Mild Italian pork sausage meat
  • 90g Baby greens (baby spinach, kale or arugula)
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 150g Baby zucchini
  • 75ml Marinara sauce
  • 15ml White balsamic vinegar
  • 100g Ricotta
  • 454g Dough
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large pan
Olive oil
Oil
Salt & pepper
Sheet pan
Total Fat
48 g
Saturated Fat
15 g
Sodium
2670 mg
Total Carbs
118 g
Sugars
9 g
Protein
47 g
Fibres
6 g
Preparation
a picture
Start the flatbread
Set the dough aside to come up to room temperature. Preheat the oven to 450°F. Thinly slice the garlic. On a well-oiled sheet pan, stretch or spread the dough out until ½ inch thick. Drizzle the dough with oil. Top with ½ the garlic; season with ½ the spice blend and S&P. Transfer to the oven and bake, 10 to 12 minutes, until partially cooked and beginning to turn golden.
a picture
Cook the sausage meat
While the flatbread bakes, in a large pan, heat a drizzle of oil on medium-high. Cook, breaking up the sausage meat* with a spoon, 6 to 8 minutes, until cooked through and golden brown; season with S&P to taste. Transfer to a bowl, leaving any browned bits (or fond) in the bottom of the pan. Reserve the pan.
a picture
Mise en place
While the sausage meat cooks, halve the baby zucchini lengthwise, then halve crosswise. Peel, halve and thinly slice the shallot.
a picture
Finish the flatbread
Remove the partially cooked flatbread from the oven and top with the cooked sausage meat, shallot, ricotta (disperse spoonfuls over the surface), marinara sauce (also dispersed in spoonfuls) and a drizzle of olive oil. Return to the oven and continue to bake, 10 to 12 minutes, until the crust is golden brown. Transfer to a cutting board and set aside to cool.
a picture
Cook the baby zucchini
While the flatbread continues to bake, in the reserved pan of fond, heat a drizzle of oil on medium-high. Add the baby zucchini and cook, 1 to 2 minutes per side, until beginning to soften. Add the remaining garlic and ½ the white balsamic vinegar. Cook, stirring frequently, 30 seconds to 1 minute, until the garlic is fragrant; season with the remaining spice blend and S&P to taste.
a picture
Make the salad & serve
In a large bowl, combine the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens and ⅔ of the cooked baby zucchini; toss well. Top the flatbread with the remaining baby zucchini and cut into wedges. Divide the flatbread wedges between your plates. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.