NEXT RECIPE >

Salad-Topped Flatbread Pizzas Recipe
Salad-Topped Flatbread Pizzas Recipe photo by Taste of Home
Next Recipe

Salad-Topped Flatbread Pizzas Recipe

Read Reviews
4.5 3 3
Publisher Photo
The crisp veggies on top of the cream, cheese and meat are so refreshing. And the vinaigrette gives these pizzas a nice zing. —Julie Merriman, Cold Brook, New York
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 6 servings

Ingredients

  • 1 pound turkey or pork Italian sausage links, casings removed
  • 2 tablespoons olive oil, divided
  • 2 large onions, halved and sliced
  • 1/4 teaspoon pepper, divided
  • 6 naan flatbreads
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 1/2 cup reduced-fat red wine vinaigrette, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • 1 medium cucumber, thinly sliced
  • 1 large tomato, seeded and chopped
  • 1/2 medium red onion, thinly sliced

Nutritional Facts

1 pizza: 510 calories, 28g fat (11g saturated fat), 76mg cholesterol, 1308mg sodium, 41g carbohydrate (11g sugars, 3g fiber), 25g protein.

Directions

  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Remove drippings from pan.
  2. Preheat oven to 425°. Heat 1 tablespoon oil in same skillet. Add onions and 1/8 teaspoon pepper; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in sausage; remove from heat.
  3. Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; bake 4-6 minutes on each side or until golden brown.
  4. In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Sprinkle with cheese. Bake 6-9 minutes or until cheese is melted.
  5. Meanwhile, in a large bowl, combine lettuce, cucumber, tomato and red onion. Add remaining vinaigrette and pepper; toss to coat. Divide salad among pizzas; serve immediately. Yield: 6 servings.
Originally published as Salad-Topped Flatbread Pizzas in Taste of Home February/March 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Salad-Topped Flatbread Pizzas

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Orbs User ID: 7287623 240859
Reviewed Jan. 2, 2016

"I used Quorn Meatless Sausage Links, diced; and Balsamic Vinaigrette. It was delicious, light, and made the perfect lunch. Thanks, Julie, for sharing this recipe."

MY REVIEW
toolbarsco User ID: 6725667 195345
Reviewed Mar. 19, 2014

"This recipe was a big hit with the family. The naan bread was a nice substitute for pizza crust and the salady nature of the ingredients made it feel very healthy. Will definitely make this again."

MY REVIEW
rwippel User ID: 4262008 120197
Reviewed Feb. 5, 2014

"This was really good! Naan makes perfectly sized individual pizzas. I used light balsamic vinaigrette because I already had it. My husband loved these as well. I will definitely be making again!"

Loading Image