Print

Naan Pizza with Broccoli Pesto

Store bought naan with a broccoli pesto, sautéed chicken sausage, red peppers, spinach and shaved manchego cheese. A different take on pizza night.

Course Main Course
Cuisine American
Keyword naan, pesto, pizza
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 462 kcal
Author Oat&Sesame

Ingredients

  • 4 naan breads store bought or homemade
  • 2-3 Italian turkey or chicken sausages casings removed (omit if vegetarian), precooked sausages are fine, just slice into bite-sized discs.
  • 1/3 cup diced roasted red peppers
  • 8 pitted kalamata olives sliced (optional)
  • 1 cup manchego cheese shaved or sliced very thin
  • 2 cups lightly packed baby arugula or baby spinach
  • 1 tablespoon extra-virgin olive oil

Broccoli Pesto

  • 1/3 cup walnut pieces toasted
  • 2 cups broccoli steamed
  • 2 cups coarsely chopped curly parsley
  • 2 garlic cloves minced
  • 1/3 cup olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon kosher salt

Pickled Onions & Dressing

  • 1/2 cup slivered red onion
  • 1 tablespoon white balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Instructions

  1. Make the broccoli pesto: Toast nuts on a baking sheet in oven at 350° for 4 to 5 minutes. Steam broccoli until tender, about 4 minutes. Drain, cool in ice water, and use a paper towel to 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. Preheat oven to 400°.
  4. Mix the salad: combine onion, vinegar, salt, and pepper in a small bowl; set aside. You will top the pizza with this after it comes out of the oven.
  5. Assemble the pizza: put naan on baking sheet and bake until lightly toasted, about 5 minutes. Brown turkey sausage in a large nonstick frying pan over medium-high heat until browned, 5 -8 minutes. Spread naan with pesto, top with sausage, peppers, olives, and a layer of manchego on top.
  6. Bake until cheese softens, 8 minutes. Add arugula/spinach and the olive oil to the vinegar mixture you set aside. Toss to coat; sprinkle over pizzas.

Notes

Recipe adapted from http://www.myrecipes.com/recipe/naan-pizzas-with-broccoli

Nutrition Facts
Naan Pizza with Broccoli Pesto
Amount Per Serving (1 g)
Calories 462
* Percent Daily Values are based on a 2000 calorie diet.