Garlic, Sausage & Kale Naan Pizzas
Position rack in upper third of oven; preheat broiler to high.Advertisement
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.
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.
Broil until the cheese is melted and the edges are starting to brown, 2 to 4 minutes. Cut in half.
Naan--Indian flatbread--makes a nice pizza crust when you're in a hurry. It's lower in sodium than our other favorite pizza-dough substitute, whole-wheat pita. Look for it in your supermarket bakery or deli.
Sometimes labeled “pearls” or bocconcini, mini fresh mozzarella balls are perfect for plopping on a pizza whole. If you can't find them, thinly slice regular fresh mozzarella.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
2 starch, 1/2 vegetable, 2 1/2 lean meat, 1 medium-fat meat, 2 fat