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.
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
- 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
Broccoli-Walnut Pesto
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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.
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Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth.
Add parmesan and salt; pulse to blend. Set aside.
Quick Pickled Onions
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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.
Naan Pizza
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Preheat oven to 400°.
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Put naan on baking sheet and bake until lightly toasted, about 5 minutes.
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Brown turkey sausage in a large nonstick frying pan over medium-high heat until browned, 5 -8 minutes.
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Spread naan with pesto, top with sausage, red pepper, olives, and a layer of Manchego on top.
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Bake until cheese softens, 8 minutes.
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Add arugula/spinach and the olive oil to the pickled onion mixture you set aside. Toss to coat; sprinkle over pizzas.
Notes
Recipe adapted from http://www.myrecipes.com/recipe/naan-pizzas-with-broccoli