Mindful Sodexo 
Pizzetta layered with turkey, roasted onions and peppers, mozzarella cheese, fresh arugula and balsamic Vinegar
Nutrition Facts:
Calories: 250, Carbs: 30g, Protein: 12g, Fat: 9g, Sat. Fat: 2.5g, Sodium: 380mg, Fiber: 4g
Prep Time: 15 to 20 minutes plus at least 1 hour for seasoning sausage Cook time: 20 to 25 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy
Turkey Sausage & Arugula Pizzetta
Ingredients
Prepare
Turkey Sausage & Arugula Pizzetta
- 4 (6-inch) whole grain flatbreads
- 1/2 cup Pizza Sauce
- 1/2 cup crumbled Italian Fennel Turkey Sausage
- 1 1/3 cups Roasted Onions and Peppers
- 1/2 cup part skim mozzarella cheese
- 1/4 cup thinly sliced basil
- 1 1/3 cups baby arugula
- 2 teaspoons balsamic vinegar
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. Evenly spread 2 tablespoons of pizza sauce to 1/4-inch from the edge of each flatbread.
- 3. In order, evenly top each flatbread with:
- 2 tablespoons crumbled Italian fennel turkey sausage
- 1/3 cup roasted onions and peppers
- 2 tablespoons mozzarella cheese
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 4. Bake the pizzetta for 10 to 12 minutes at 400 degrees Fahrenheit or until the cheese melts. Remove it from the oven.
- 5. Top each pizzetta with 1/2 teaspoon sliced basil.
- 6. Toss the arugula and balsamic vinegar together in a small bowl and divide evenly among the pizzettas. Cut as desired. Enjoy immediately!
Pizza Sauce
- 1/2 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 large basil leaf, thinly sliced, or 1 pinch of dried basil leaves
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1. In a blender, pulse the tomatoes lightly to crush them. Transfer the tomatoes to a bowl.
- 2. Combine all ingredients and mix until well-blended. Cover and place in refrigerator until ready to use.
Italian Fennel Turkey Sausage
- 5 ounces lean ground turkey
- 1/8 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon fennel seed
- 1/8 teaspoon anise seed (optional)
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons water
- 1/8 teaspoon granulated garlic
- 1/2 teaspoon chopped parsley (optional)
- 1. Combine all ingredients together in a medium bowl until well-blended. Cover and place in the refrigerator for at least one hour or overnight.
- 2. Heat a skillet over medium heat and spray it with nonstick vegetable spray. Crumble the sausage into the pan and cook until well-browned and it reaches a minimum internal temperature of 165 degrees Fahrenheit. Keep warm until ready to use or cool and keep in the refrigerator for up to 2 days.
Roasted Onions and Peppers
- 1 cup yellow onion, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces (about 5 ounces)
- 1/2 medium green bell pepper, cut into 1-inch pieces (about 3 ounces)
- 1/8 teaspoon ground black pepper
- 1 teaspoon oregano
- 1. Preheat the oven to 425 degrees. Spray a baking sheet with vegetable oil spray.
- 2. Toss the chopped onions and peppers with the pepper and oregano and spread them evenly on the baking sheet. Roast the onions for 7 to 10 minutes until lightly golden. Remove them from the oven and keep them warm until ready to use.
Chef Tips:
- You can make a larger batch of sausage ahead of time and either freeze it raw or cooked for up to 6 months.
