Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Bonnie Joy, Alameda, CA
This Story Originally Appeared On sunset.com


Credit: Jeffery Cross; Styling: Randy Mon

Recipe Summary test

45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth. Add parmesan and salt; pulse to blend. Set aside.

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

  • 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.

  • 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.

Nutrition Facts

942 calories; calories from fat 64%; protein 34g; fat 69g; saturated fat 8.5g; carbohydrates 55g; fiber 8.3g; sodium 1776mg; cholesterol 76mg.