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Mini Sausage Pizzas with Radicchio-Snap Pea Salad
Ingredients
This recipe was originally published in the March/April 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Creamy Skillet Orzo with Sausage and Mushrooms and Mini Sausage Pizzas with Radicchio-Snap Pea Salad. You can substitute 8" pocket-less pita for the naan.
8 oz. Hannaford Italian sausage, casings removed
2/3 cup chopped Taste of Inspirations Mediterranean Mushroom Antipasto
1/3 cup finely chopped fennel
4 pieces naan bread
1/2 cup Alouette Garlic & Herbs cheese spread
1 1/2 cups cooked sausage mixture (from the orzo recipe)
4 oz. asparagus (1/4 bunch), trimmed and cut into 1/2" pieces
1/4 cup shaved Taste of Inspirations Parmesan Cheese
2 Tbsp. Taste of Inspirations Lemon Dill Sauce
2 Tbsp. water
1 cup sugar snap peas, trimmed
1/2 head radicchio, cored and sliced thin
1/2 fennel bulb, cored and sliced thin
Salt and pepper
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Mini Sausage Pizzas with Radicchio-Snap Pea Salad

Mini Sausage Pizzas with Radicchio-Snap Pea Salad

Mini Sausage Pizzas with Radicchio-Snap Pea Salad
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
1. Cook sausage in a medium nonstick skillet over medium-high heat for 5 minutes, breaking up meat into small pieces with a spoon. Add mushroom antipasto and fennel and cook until sausage is cooked through and lightly browned, about 5 more minutes; set aside.
2. Place racks in upper-middle and lower-middle of oven and heat to 425 degrees. Arrange naan on 2 lightly greased baking sheets and coat tops with cooking spray.
3. Leaving a 1" border all around, spread Alouette evenly over naan and top with sausage mixture, asparagus, and Parmesan. Bake until crusts are golden brown and toppings are hot, 8 to 10 minutes, rotating halfway through.
4. Meanwhile, whisk lemon dill sauce and water in a medium bowl. Add snap peas, radicchio, and fennel and toss to combine. Season with salt and pepper to taste and serve with pizzas.
Source: Hannaford fresh Magazine, March - April 2016
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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