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Sausage & Seared Baby King Oyster Mushroom Flatbread

with Garlic Oil & Spinach Salad

Cooking time

30 minutes

Servings

2/4

Calories

1280 /serving

Umami-lovers, this flatbread is for you: thanks to a generous serving of meaty organic baby king oyster mushrooms, it will have every last taste bud firing. It’s also a cinch to make: simply assemble by spreading creamy mascarpone and ricotta, sundried tomato pesto, garlic and a signature spice blend atop fresh pizza dough. Then, add mild Italian pork sausage meat and thinly sliced shallot and pop in the oven. The result is a crispy, golden flatbread that will melt in your mouth, especially once topped with the mushrooms, pan-seared to bring out every last bit of flavour, wilted spinach, and a drizzle of flavour-packed garlic oil.

We will send you:

  • 285g Mild Italian pork sausage meat
  • 90g Baby spinach
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 115g Organic baby king oyster mushrooms
  • 15ml Sundried tomato pesto
  • 30ml Maple-Dijon vinaigrette
  • 60g Ricotta
  • 30ml Mascarpone
  • 454g Pizza dough
  • 3g Sausage & oyster mushroom flatbread spice blend (dried parsley, dried oregano, kosher salt)

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Total Fat
72 g
Saturated Fat
19 g
Sodium
2280 mg
Total Carb
115 g
Sugars
8 g
Protein
45 g
Fibre
6 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the mushrooms lengthwise. Peel, halve and thinly slice the shallot. Mince the garlic. Roughly chop the parsley leaves and stems. In a small bowl, combine the pesto, mascarpone, ricotta, and ⅓ of the garlic; season with ½ the spice blend and S&P to taste.
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Assemble & cook the flatbread
Lightly brush a clean work surface with olive oil. Roll or spread the dough out until ½-inch thick. Very carefully move the dough onto a sheet pan. Spread the cheese mixture over the dough. Top with the sausage meat (break the meat apart with your hands) and shallots. Bake the flatbread on the bottom rack of the oven, 13 to 15 minutes, until the dough is golden, crispy and the sausage is cooked through.
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Make the garlic oil
While the flatbread cooks, in a large pan, heat 2 tbsp of olive oil (double for 4 portions) on medium-high. Add the remaining garlic and ½ the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl; season with S&P. Reserve the pan.
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Cook the vegetables
In the same pan, heat a thin layer of oil on medium-high. Add the mushrooms. and cook, stirring occasionally, 3 to 4 minutes, until beginning to brown; season with the remaining spice blend and S&P. Add ½ of the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
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Make the salad & serve
In a bowl, combine the remaining spinach, ½ the parsley and as much of the vinaigrette as you’d like; season with S&P to taste. Transfer the baked pizza to a cutting board. Top the flatbread with the finished vegetables and remaining parsley. Cut the pizza into wedges and divide between your plates. Drizzle as much of the garlic oil over the flatbread as you’d like. Serve the salad on the side. Bon appétit!

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