Recipe
Garlic, Sausage & Kale Naan Pizzas
Sharing this pizza is a naan-starter
You won’t want to part with a single slice of this Garlic, Sausage & Kale Naan Pizza. It’s topped off with mozzarella pearls, bringing it to 300 mg of calcium. The quick, delicious dish makes a perfect dinner or resembles a flatbread appetizer, if you simply must share.
Ingredients | Serves 4
ounces 93%-lean ground turkey
tablespoons extra-virgin olive oil, divided
cloves garlic, thinly sliced
teaspoon fennel seeds
teaspoon paprika
cups lightly packed prechopped kale or baby kale
tablespoon red-wine vinegar
8-inch whole-grain naan breads or whole-wheat pitas
teaspoon crushed red pepper, or to taste
teaspoon kosher salt, divided
cup mini mozzarella balls, such as mozzarella “pearls”
teaspoon paprika
cups lightly packed prechopped kale or baby kale
tablespoon red-wine vinegar
8-inch whole-grain naan breads or whole-wheat pitas
teaspoon crushed red pepper, or to taste
teaspoon kosher salt, divided
cup mini mozzarella balls, such as mozzarella “pearls”
Preparation
STEP 1
Position rack in upper third of oven; preheat broiler to high.
STEP 2
Heat 2 tablespoons oil, garlic, and crushed red pepper in a large nonstick skillet over medium-high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 teaspoon salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2 to 3 minutes. Add kale, vinegar, and the remaining 1/8 teaspoon salt; cook, stirring, until the kale is wilted and the turkey is no longer pink, 2 to 3 minutes more. Remove from heat.
STEP 3
Place naan (or pitas) on a large baking sheet and brush with the remaining 1 tablespoon oil. Top with equal portions of the turkey mixture and mozzarella.
STEP 2
Heat 2 tablespoons oil, garlic, and crushed red pepper in a large nonstick skillet over medium-high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 teaspoon salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2 to 3 minutes. Add kale, vinegar, and the remaining 1/8 teaspoon salt; cook, stirring, until the kale is wilted and the turkey is no longer pink, 2 to 3 minutes more. Remove from heat.
STEP 3
Place naan (or pitas) on a large baking sheet and brush with the remaining 1 tablespoon oil. Top with equal portions of the turkey mixture and mozzarella.
STEP 4
Broil until the cheese is melted and the edges are starting to brown, 2 to 4 minutes. Cut in half.
Nutrition Per Serving
| Calories | 498 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Cholesterol | 86 mg |
| Calories | 498 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Cholesterol | 86 mg |
| Carbohydrates | 33 g |
| Fiber | 6 g |
| Total Sugars | 1 g |
| Added Sugars | 0 g |
| Protein | 30 g |
| Sodium | 718 mg |
| Potassium | 396 mg |
| Folate | 54 mcg |
| Carbohydrates | 33 g |
| Fiber | 6 g |
| Total Sugars | 1 g |
| Added Sugars | 0 g |
| Protein | 30 g |
| Sodium | 718 mg |
| Potassium | 396 mg |
| Folate | 54 mcg |
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