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

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4.5 3 3
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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

510 calories: 1 pizza, 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)
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MY REVIEW
Orbs
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
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
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!"

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