There's no need to call your local pizza joint tonight because we've got something even better. These gourmet sausage and pepper pizzettes are miles better than the takeout stuff, and ready as quickly as delivery!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Mayonnaise(ContainsSulphites, Egg, Mustard)
White Wine Vinegar(ContainsSulphites)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then thinly slice onion. Drain, then roughly chop olives. Roughly chop parsley. Core, then cut pepper into 1/4-inch slices. Cut cucumber into 1/4-inch rounds. Halve tomatoes. Whisk together mayo, vinegar, parsley and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and Italian Seasoning. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate and set aside.
Add onions and peppers to the same pan. (NOTE: If the pan is dry, add 1/2 tbsp oil [dbl for 4 ppl] before adding veggies!) Cook, stirring often, until veggies soften slightly, 3-4 min. Season with salt and pepper.
While veggies cook, arrange naan on a baking sheet. Toast in middle of oven until golden, 6-7 min. (TIP: Keep an eye on naan so that it does not burn!) (NOTE: For 4 ppl use two baking sheets and toast in the middle and bottom of the oven.)
Carefully flip over toasted naan. Turn oven to broil. Spoon marinara sauce over naan, then top with veggies, sausage and olives. Sprinkle over mozzarella and half the Parmesan. Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil in batches.)
Add cucumbers, tomatoes, spring mix and remaining Parmesan to the large bowl with dressing. Toss to coat. Halve pizzettes. Divide pizzettes and salad between plates.