Pesto, Sausage, and Kale Flatbread
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Cook time: 
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Serves: 6 servings (2/3 flatbread per serving)
  • 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
  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
Recipe by Prevention RD at