Salad-Topped Flatbread Pizzas Recipe

By Booper-2

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

Details

Servings 6
Preparation time 45mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 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.

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 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.