Naan Pizzas with Broccoli Pesto and Arugula Salad

Naan Pizzas with Broccoli Pesto and Arugula Salad Recipe
Photo: Jeffery Cross; Styling: Randy Mon

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Bonnie Joy, Alameda, CA,

December 2010
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