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Salad-Topped Flatbread Pizzas

 Salad-Topped Flatbread Pizzas
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
6 ServingsPrep: 45 min. Bake: 10 min.

Ingredients

  • 1 pound turkey or pork Johnsonville® Mild Italian Sausage Links 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

Directions

  • 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.
  • 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.
  • Lightly brush remaining oil on both sides of flatbreads. Place on

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Salad-Topped Flatbread Pizzas (continued)

Directions (continued)

  • ungreased baking sheets; bake 4-6 minutes on each side or until
  • golden brown.
  • 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.
  • 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.
Nutritional Facts: 1 pizza equals 510 calories, 28 g fat (11 g saturated fat), 76 mg cholesterol, 1,308 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.