Salad-Topped Flatbread Pizzas
TOTAL TIME: Prep: 45 min. Bake: 10 min.
YIELD: 6 servings.
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
Ingredients
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1 pound turkey or pork Italian sausage links, casings removed
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2 tablespoons olive oil, divided
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2 large onions, halved and sliced
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1/4 teaspoon pepper, divided
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6 naan flatbreads
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1 package (8 ounces) reduced-fat cream cheese, softened
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1/2 cup reduced-fat red wine vinaigrette, divided
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1-1/2 cups shredded part-skim mozzarella cheese
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3 cups shredded lettuce
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1 medium cucumber, thinly sliced
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1 large tomato, seeded and chopped
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1/2 medium red onion, thinly sliced
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
1 pizza: 510 calories, 28g fat (11g saturated fat), 76mg cholesterol, 1308mg sodium, 41g carbohydrate (11g sugars, 3g fiber), 25g protein.
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