Salad-Topped Flatbread Pizzas Recipe

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
  • ¼ teaspoon pepper, divided
  • 6 naan flatbreads
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • ½ cup reduced-fat red wine vinaigrette, divided
  • 1-½ cups (6 ounces) shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • 1 medium cucumber, thinly sliced
  • 1 large tomato, seeded and chopped
  • ½ 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 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.

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