PREP: 45 MIN. BAKE: 10 MIN.
MAKES: 6 SERVINGS
•1 lb. turkey or pork Italian sausage
•2 TB Olive oil, divided
•2 large onions, halved and sliced
•1/4 tsp. pepper, divided
•6 naan flatbreads
•1 pkg (8 oz.) reduced-fat cream cheese, softened
•1/2 cup reduced-fat red wine vinaigrette, divided
•1-1/2 cups (6 oz.) 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
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.
2. Preheat oven to 425 degrees. Heat 1 TB oil in same skillet. Add onions and 1/8 tsp. 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.
3. Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; baking 4-6 minutes on each side or until golden brown.
4. In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Bake 6-9 minutes or until cheese is melted.
5. 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.
(Taste of Home magazine•••Julie Merriman, COLD BROOK, NY & photo)
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