Naan Pizzas with Broccoli Pesto and Arugula Salad

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

SALAD and pizzas

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

Step 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.

Step 2

Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth. Add parmesan and salt; pulse to blend. Set aside.

Step 3

Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.

Step 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.

Step 5

Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 942Calories from Fat 64

% Daily Value *
Total Fat 69g107%

Saturated Fat 8.5g43%
Cholesterol 76mg26%
Sodium 1776mg74%
Total Carbohydrate 55g19%

Dietary Fiber 8.3g34%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Naan Pizzas with Broccoli Pesto and Arugula Salad