Naan Pizzas with Broccoli Pesto and Arugula Salad

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. 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. 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. 3. Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.
4. 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. 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.