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
Preheat oven to 425 degrees F.
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.
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.
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.