Photo Credit: Aaron Colussi

Pesto, Turkey Sausage, Feta & Pomegranate Pizza

$0.00

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.

Categories: , , Tags: , , , , ,

Description

Recipe Type: Dinner
Author: Genevieve Doll
Serves: 3-4

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

  1. Preheat oven to 400°. Add all pesto ingredients to a blender or small food processor. Blend on high until thoroughly combined. Season to taste.
  2. If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.
  3. 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.
  4. 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.
  5. Garnish pizza with pomegranate seeds.

PER SERVING: 548 CAL; 22G PROTEIN; 37G FAT; 35G CARB (2G SUGARS); 1,020MG SODIUM; 4G FIBER

0/5 (0 Reviews)

Reviews

There are no reviews yet.

Be the first to review “Pesto, Turkey Sausage, Feta & Pomegranate Pizza”

Your email address will not be published. Required fields are marked *

Print




RECOMMENDED