Mindful Sodexo 
Pizzetta layered with tangy tomato sauce, smoky turkey chorizo and lentils, mozzarella cheese, wilted arugula and olive oil
Nutrition Facts:
Calories: 310, Protein: 16 , Sat. Fat: 3.5g, Sodium: 460mg, Fiber: 8g
Prep Time: 10 to 15 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy
Spicy Chorizo and Mozzarella Pizzetta
Ingredients
Prepare
Spicy Chorizo and Mozzarella Pizzetta
- 4 (6-inch) whole grain flatbreads
- 3/4 cups Pizza Sauce
- 2 cups arugula
- 1 cup Spicy Chorizo and Lentil
- 10 tablespoons part-skim shredded mozzarella
- 2 teaspoons extra virgin olive oil
- 1. Preheat the convection oven to 350 degrees Fahrenheit (or the standard oven to 400 degrees Fahrenheit).
- 2. Evenly spread 3 Tablespoons pizza sauce to 1/4-inch from the edge of each flatbread.
- 3. In order, evenly top with:
- 1/2 cup arugula
- heaping 1/4 cup spicy chorizo and lentils
- 2 1/2 tablespoons shredded mozzarella
- 1/2 teaspoon olive oil. - 4. Bake for 10 to 12 minutes or until the cheese is golden brown and the arugula wilts.
- 5. Remove from the oven and cut as desired. Enjoy immediately!
Spicy Chorizo and Lentils (makes about 4 cups)
- 1-pound lean ground turkey
- 3 cups cooked green lentils
- 2 teaspoons tomato paste
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1. Heat a large skillet over medium heat. Cook the turkey until thoroughly browned.
- 2. Stir in the lentils, tomato paste, spices and salt. Cook for 5 to 7 minutes until the turkey mixture reaches an internal temperature of at least 165 degrees Fahrenheit with an instant-read thermometer.
- 3. Remove from the heat and cool quickly in shallow pans. Cover and refrigerate until ready to use. You can store extra spicy chorizo and lentils in the refrigerator for up to 5 days.
Pizza Sauce:
- 3/4 cup no added salt diced tomatoes
- 1/8 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch dried oregano leaves
- 1/8 teaspoon onion powder
- 1 small basil leaf, thinly sliced, or 1/8 teaspoon of dried basil leaves
- 1 pinch ground black pepper
- 1 pinch crushed red pepper flakes
- 1. In a blender, pulse tomatoes lightly to crush. Transfer to a bowl.
- 2. Combine all ingredients until well-blended. Cover, and place in refrigerator until ready to use.
Chef Tips:
- Spicy chorizo and lentils are great in a breakfast hash or as the filling for a stuffed squash. Give them a try!
