Calabresa Sausage Flatbread with Ricotta | Wild Fork
Top crispy flatbread with flavorful calabresa sausage, broccoli, and fresh ricotta for a quick, satisfying, and shareable recipe.
INGREDIENTS
4 Tbsp. Extra Virgin Olive Oil, divided
1/3 Cup Marinara Sauce
1/3 Cup Part-Skim Ricotta Cheese
Shredded Parmesan Cheese, to taste
1 Roasted Red Pepper, cut in strips
WFF Crushed Red Pepper, to taste
LET'S GET COOKING!
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