Naan Pizzas with Broccoli Pesto and Arugula Salad

Ingredients

• 2 cups baby arugula packed
• 2 cups broccoli florets 
• 2 cups curly-leaf parsley coarsely chopped
• 2  garlic clove minced
• 0.8 pound turkey sausage italian
• 8  kalamata olives pitted quartered
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 0.8 cup manchego cheese shaved with a vegetable peeler
• 12 oz naan breads 
• 0.5 cup olive oil extra virgin extra-virgin
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 cup onion red
• 0.3 cup parmesan cheese freshly grated
• 0.1 teaspoon pepper 
• 4 servings basil pesto 
• 0.3 cup roasted peppers diced red
• 4 servings the salad 
• 0.3 cup walnut pieces 
• 1 tablespoon balsamic vinegar white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Start pesto: Toast nuts on a baking sheet in oven 4 to 5 minutes. Steam or simmer broccoli until tender-crisp, about 4 minutes.
3. Drain, cool in ice water, and pat dry.
4. Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth.
5. Add parmesan and salt; pulse to blend. Set aside.
6. Combine onion, vinegar, salt, and pepper in a bowl; set aside.
7. Make pizza: Put naan on baking sheet; bake until lightly toasted, about 5 minutes. Brown sausage in a large nonstick frying pan over medium-high heat, breaking into chunks, 8 to 10 minutes.
8. Spread naan with pesto, then arrange sausage, peppers, olives, and a layer of manchego on top.
9. Bake until cheese softens, 8 minutes.
10. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.