Naan Pizzas with Broccoli Pesto and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pesto |
1/3 cup walnut pieces |
2 cups broccoli florets |
2 cups coarsely chopped curly parsley |
2 garlic cloves, minced |
1/2 cup extra-virgin olive oil |
1/4 cup freshly grated parmesan cheese |
1/4 teaspoon kosher salt |
1/2 cup slivered red onion |
1 tablespoon white balsamic vinegar |
1/8 teaspoon kosher salt |
1/8 teaspoon pepper |
4 naan breads (3 oz. each) |
3/4 pound italian turkey sausages, casings removed |
1/4 cup diced roasted red peppers |
8 pitted kalamata olives, quartered |
3/4 cup manchego cheese shaved with a vegetable peeler |
2 cups lightly packed baby arugula |
1 tablespoon extra-virgin olive oil |
Directions:
1. Preheat oven to 400°. Start pesto: Toast nuts on a baking sheet in oven 4 to 5 minutes. Steam or simmer broccoli until tender-crisp, about 4 minutes. Drain, cool in ice water, and pat dry.
2. Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth. Add parmesan and salt; pulse to blend. Set aside.
3. Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.
4. Make pizza: Put naan on baking sheet; bake until lightly toasted, about 5 minutes. Brown sausage in a large nonstick frying pan over medium-high heat, breaking into chunks, 8 to 10 minutes. Spread naan with pesto, then arrange sausage, peppers, olives, and a layer of manchego on top.
5. Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.
6. Note: Nutritional analysis is per serving.
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