Naan Pizzas With Broccoli Pesto And Arugula Salad

Name: Naan Pizzas With Broccoli Pesto And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0. 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.
6
Note: Nutritional analysis is per serving.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: PESTO, 1/3 cup walnut pieces, 2 cups broccoli florets, 2 cups coarsely chopped curly parsley, and more.

Yes, Naan Pizzas With Broccoli Pesto And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!