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Naan Pizzas with Broccoli Pesto and Arugula Salad

Photo: Jeffery Cross; Styling: Randy Mon
Total time 45 mins
Yield

Serves 4

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
  • 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

Nutrition Information

  • calories 942
  • caloriesfromfat 64 %
  • protein 34 g
  • fat 69 g
  • satfat 8.5 g
  • carbohydrate 55 g
  • fiber 8.3 g
  • sodium 1776 mg
  • cholesterol 76 mg

How to Make It

  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.