Photo Credit: Aaron Colussi

Pesto, Turkey Sausage, Feta & Pomegranate Pizza

Pesto can be made ahead and refrigerated for up to one week or frozen until ready to use. If you are looking to save time, a store-bought pesto is a great option.

By: Genevieve Doll

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Pesto, Turkey Sausage, Feta & Pomegranate Pizza

Pesto, Turkey Sausage, Feta & Pomegranate Pizza

Pesto can be made ahead and refrigerated for up to one week or frozen until ready to use. If you are looking to save time, a store-bought pesto is a great option.
Course: Dinner
Keyword: feta, gluten-free pizza, pesto, pizza, pomegranate, turkey sausage
Servings: 4
Calories: 548kcal
Author: Genevieve Doll

Ingredients

Pesto:

  • 2 cups lightly packed chopped spinach
  • ¾ cup lightly packed basil leaves
  • ½ cup sunflower seeds
  • 1⁄3 cup olive oil
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ¾ teaspoon salt

Pizza:

  • 1 medium pizza crust (about 12 inches)
  • 1 teaspoon olive oil
  • ½ pound ground turkey
  • ½ teaspoon fennel seeds
  • ½ teaspoon salt
  • 1⁄8 teaspoon red pepper flakes
  • ½ cup crumbled feta
  • Pomegranate seeds, for garnish

Instructions

  • Preheat oven to 400°. Add all pesto ingredients to a blender or small food processor. Blend on high until thoroughly combined. Season to taste.
  • If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.
  • Heat a medium sauté pan over medium heat, and add olive oil, turkey, fennel, salt and red pepper flakes. Cook 5 minutes, until meat is no longer pink.
  • Spread a generous amount of pesto over pizza crust. Top with turkey and feta. Bake 10 minutes, until feta begins to brown and crust is cooked through.
  • Garnish pizza with pomegranate seeds.

Nutrition

Calories: 548kcal | Carbohydrates: 35g | Protein: 22g | Fat: 37g | Sodium: 1020mg | Fiber: 4g | Sugar: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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