Naan breads are the secret to instant flatbreads (no rolling or baking of dough required). Look for whole-grain naan, such as Stonefire, and treat as you would a prepared pizza crust. Charbroiled broccoli rabe has a fantastic texture and bitter edge that makes it stand out on the flatbreads (it’s also a nice contrast to the cool, creamy ricotta). Broccoli spears, Broccolini, or even green beans would also work. Pizza sauce and marinara sauce are basically interchangeable, though the former may be smoother and less heavily seasoned than the latter.
4 teaspoons olive oil, divided
12 ounces broccoli rabe, trimmed and coarsely chopped
1 (8.8-oz.) pkg. whole-grain naan (such as Stonefire)
5 ounces spicy turkey Italian sausage, casings removed
1/3 cup pizza sauce (such as Rao's)
1/3 cup part-skim ricotta cheese
1/2 teaspoon freshly ground black pepper
Est. added sugars 2
How to Make It
Preheat broiler to high.
Combine 1 tablespoon oil and broccoli rabe on a rimmed baking sheet. Broil 5 minutes or until broccoli rabe begins to brown. Remove broccoli rabe from pan. Add naan to pan; broil 1 to 2 minutes on each side or until lightly browned.
Heat remaining 1 teaspoon oil in a large skillet over medium-high. Add turkey sausage to pan; cook 5 minutes or until browned, stirring to crumble.
Spread pizza sauce evenly on 1 side of each naan on baking sheet. Dollop ricotta evenly over top; top evenly with broccoli rabe, sausage, and pepper. Broil 2 to 3 minutes or until cheese melts and broccoli rabe is slightly charred. Cut each flatbread into 4 pieces.