Naan breads are the secret to instant flatbreads (no rolling or baking of dough required). Look for whole-grain naan, such as Stonefire, and treat as you would a prepared pizza crust. Charbroiled broccoli rabe has a fantastic texture and bitter edge that makes it stand out on the flatbreads (it’s also a nice contrast to the cool, creamy ricotta). Broccoli spears, Broccolini, or even green beans would also work. Pizza sauce and marinara sauce are basically interchangeable, though the former may be smoother and less heavily seasoned than the latter.

Adam Hickman
Recipe by Cooking Light March 2017


Credit: Jennifer Causey

Recipe Summary

Serves 4 (serving size: 2 pieces)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • Combine 1 tablespoon oil and broccoli rabe on a rimmed baking sheet. Broil 5 minutes or until broccoli rabe begins to brown. Remove broccoli rabe from pan. Add naan to pan; broil 1 to 2 minutes on each side or until lightly browned.

  • Heat remaining 1 teaspoon oil in a large skillet over medium-high. Add turkey sausage to pan; cook 5 minutes or until browned, stirring to crumble.

  • Spread pizza sauce evenly on 1 side of each naan on baking sheet. Dollop ricotta evenly over top; top evenly with broccoli rabe, sausage, and pepper. Broil 2 to 3 minutes or until cheese melts and broccoli rabe is slightly charred. Cut each flatbread into 4 pieces.

Nutrition Facts

340 calories; fat 12.1g; saturated fat 2.8g; mono fat 5.4g; poly fat 1.5g; protein 19g; carbohydrates 39g; fiber 6g; cholesterol 36mg; iron 3mg; sodium 598mg; calcium 126mg; sugars 3g; added sugar 2g.