Recipe:Calabresa Sausage Flatbread
with Broccoli and Fresh Ricotta
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Calabresa sausages add some nice heat to this naan flatbread topped with creamy ricotta cheese, roasted peppers, and broccoli florets for a bit of crunch. There are so many flavors to sample—and indulge—with this flatbread with a kick! Serves 4 - .
Brazilian Style Calabresa Sausage, thawed and casings removed1 lbQty 2 lbs$4.48
FLAT GARLIC NAAN BREAD - STONEFIRE8 piecesQty 1$8.72
ORGANIC BROCCOLI - CASCADIAN FARMS1 lbQty 1 lbs$2.29
Extra Virgin Olive Oil, dividedQty 4 Tbsp.
Marinara SauceQty 1/3 Cup
Part-Skim Ricotta Cheese Shredded Parmesan Cheese, to tasteQty 1/3 Cup
Roasted Red Pepper, cut in stripsQty 1
Coarse Sea Salt1 bottleQty To taste$5.38
Crushed Red Peppers1 bottleQty To taste$3.98
- Preheat oven to 450°F. Place a pizza baking stone or a heavy metal baking sheet in the oven.
- Heat 1 Tbsp. of olive oil in a sautéing pan and cook Calabresa Sausage until slightly browned, stirring to separate pork meat into large chunks.
- Place some marinara sauce on top of each Naan bread. Using a teaspoon, dollop Ricotta evenly on marinara, top with broccoli, sausage and red pepper strips. Sprinkle with Parmesan Cheese.
- Place on preheated stone or sheet and roast until Naan is crispy. Drizzle olive oil and crushed red pepper flakes on top.*
*USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.