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!
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
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
