Photo: Jeffery Cross; Styling: Randy Mon
Total Time
45 Mins
Serves 4

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.

Step 6

Note: Nutritional analysis is per serving.

You May Like

Ratings & Reviews

Ananda17's Review

March 28, 2011
I made this recipe for a brunch. I only replaced the Italian sausage for a vegan sausage to make it vegan. It was delicious!