Pesto, Sausage, and Kale Flatbread

Sometimes I get my CSA box and think, “And WHAT am I to do with you, {insert random vegetable}?!” Actually, that happens a lot. My favorite (insert sarcastic tone) is when the vegetable has to be used ASAP and I’ve got meals planned for the next several days and ingredients already purchased.

But, CSA box time is kind of like Christmas on Thursdays every other week in my life and so I can’t give it up. Plus it’s organic and local and all that good stuff.

This last box, I got lacinato kale and fennel. Right or wrong, I associate both of these vegetables with cold weather and comfort food. It’s July, yo. I threw them in the fridge and stared at them with confusion every time I opened the fridge doors.

Then I remembered I used to make a really yummy pizza with fennel and olives. Except my better half doesn’t like olives…but he does love vegetables and meat on his pizza. Plus, just saying, “Pizza for dinner!” wins me brownie points EVERY time.

I got creative.

This flatbread is a pesto-based sausage pizza together with a kale chip…in a way that really works (says me, the kale chip hater). Light on cheese yet big on flavor, this flatbread hits the spot while offering up some nutritional perks. The fennel is mild and pairs perfectly with the savory sausage and sharp Parmesan.

Husband-approved. He loved it, actually.


Pesto, Sausage, and Kale Flatbread
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Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (2/3 flatbread per serving)
 
Ingredients
  • 4 pieces naan (Indian flatbread)
  • 1 tsp olive oil
  • 5 sweet Italian turkey sausage links, casings removed
  • 1 fennel bulb, thinly sliced
  • 1 bunch lacinato kale, ribs removed and thinly sliced
  • ¾ cup pesto
  • 5 oz Parmesan, shredded or shaved, divided
Instructions
  1. Preheat oven to 425 degrees F.
  2. Heat olive oil in a large skillet over medium heat. Once hot, add the turkey sausage and cook until no longer pink, breaking up with a wooden spoon, about 5-6 minutes. Remove to a plate using a slotted spoon; discard all but 1 tablespoon liquid. Return skilled to heat and add the fennel. Cook 3-4 minutes or until softened. Add kale and cook an additional 2-3 minutes, stirring often, or until softened and bright green. Remove from heat.
  3. Meanwhile, place flatbread on baking sheets and spread 3 tablespoons of pesto over each flatbread, covering the surface and avoiding the outermost ½ inch. Sprinkle with ¼ cup shredded cheese, ¼ of the crumbled sausage kale mixture. Top each flatbread with 1 tablespoon cheese.
  4. Bake flatbreads for 12-14 minutes or until just beginning to crisp and kale begins to brown. Allow to cool 2-3 minutes before slicing and serving.
Nutrition Information
Serving size: ⅔ flatbread Calories: 572 Fat: 33.5 Carbohydrates: 40.3 Sugar: 3.2 Sodium: 971 Fiber: 1.8 Protein: 30.3 Cholesterol: 71
Be well,

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