Naan Pizzas with Broccoli Pesto & Arugula Salad Recipe – Sunset Magazine
Naan Pizzas with Broccoli Pesto and Arugula Salad
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Cooking tools:
- Food processor
- Peeler
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Tongs
- Colander
- Aluminum foil
Ingredients
- PESTO
- 1/3 cup walnut pieces
- 2 cups broccoli florets
- 2 cups coarsely chopped curly parsley
- 2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon kosher salt
- SALAD and pizzas
- 1/2 cup slivered red onion
- 1 tablespoon white balsamic vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- 4 naan breads (3 oz. each)
- 3/4 pound Italian turkey sausages, casings removed
- 1/4 cup diced roasted red peppers
- 8 pitted kalamata olives, quartered
- 3/4 cup manchego cheese shaved with a vegetable peeler
- 2 cups lightly packed baby arugula
- 1 tablespoon extra-virgin olive oil
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