Spicy sausage flatbreads with harissa, mozzarella, and garlic yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Spicy sausage flatbreads with harissa, mozzarella, and garlic yogurt

Soy-Free, Protein Plus

2 Servings, 870 Calories/Serving

25–40 Minutes

Our spicy house-made harissa and mild sausage make a delicious team in these easy-to-prep flatbreads topped with fresh mozzarella and garlicky, minty yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 1 organic red onion
  • ¼ pound fresh mozzarella
  • 2 whole wheat flatbreads
  • Sunbasket harissa (tomatoes - champagne vinegar - tomato paste - harissa powder - maple syrup - cumin - coriander - cayenne)
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket garlic yogurt (Greek yogurt - fresh garlic)
Chef's Tip
If you are cooking this recipe for four people, in Step 1 you might find that the sausages and onions get crowded in even your largest frying pan. If so, cook the sausages first and transfer them to the cutting board to rest, then add the onions.

Nutrition per serving

Calories 870, Total Fat 33g (42% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1140mg (50% DV), Total Carb. 93g (34% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 44g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the sausages and onion

Heat the oven to 400°F.
  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Halfway through the cooking time, move the sausages to one side of the pan. Add the onion to the empty side of the pan, season with salt and pepper, and cook, stirring occasionally, until starting to soften. Transfer the onion to a plate and the sausages to a cutting board. Let the sausages rest for 5 minutes, then cut into ¼-inch-thick rounds.
While the sausages and onion cook, prepare the mozzarella and the flatbreads.

2

Assemble and bake the flatbreads

  • Tear the mozzarella into 1-inch pieces.
On a sheet pan [using 2 sheet pans if needed], place the flatbreads side by side and brush the tops lightly with oil. Spread the harissa evenly over the flatbreads, leaving a ½-inch border around the edges. Top each with the mozzarella, sausages, and onion. Bake until crisp, 8 to 10 minutes. Transfer to a cutting board and cut into wedges.
While the flatbreads cook, prepare the garlic yogurt.

3

Finish the garlic yogurt

  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a small bowl, stir together the garlic yogurt and half the mint. Season to taste with salt and pepper.

Serve

Transfer the sausage flatbreads to individual plates, garnish with the remaining mint, and serve with the yogurt sauce.
Kids Can!
  • Measure the onion.
  • Tear the mozzarella.
  • Brush the flatbreads with oil.
  • Strip the mint leaves.
  • Stir the garlic yogurt.