Serves 2–3
Big flavour, minimal effort.
These loaded flatbreads bring together HECK! Chicken Italia sausages with rich red pesto, creamy mozzarella and punchy sun-dried tomatoes for an easy meal that feels a little bit special without the faff.
Ingredients
- 3 HECK! Chicken Italia sausages
- 3 gluten-free small flatbreads
- 3 tbsp red pesto
- 30g mozzarella balls
- 20g sun-dried tomatoes
- 20g rocket
- 10g olives, thinly sliced
- 3 tsp pine nuts
- Balsamic glaze, to finish
- Chips, to serve
Method
-
Cook the chips
Cook the chips according to the pack instructions until golden and crispy. -
Cook the sausages
Heat a frying pan over medium heat and cook the Chicken Italia sausages for 10–12 minutes, turning occasionally, until golden and cooked through. -
Warm the gluten-free flatbreads
Lightly toast the flatbreads until warm and slightly crisp around the edges. -
Build the base
Spread each flatbread generously with red pesto, right to the edges. -
Load them up
Top with rocket, mozzarella, sun-dried tomatoes, olives and pine nuts. -
Finish with the sausages
Slice the sausages and layer them over the flatbreads. -
Serve
Finish with a drizzle of balsamic glaze and serve straight away with crispy chips on the side.
Top Tip
Toast the pine nuts in a dry pan for a few minutes to bring out even more flavour.