Ingredients
1 pound turkey or pork Italian sausage links, casings removed2 tablespoons olive oil, divided2 large onions, halved and sliced1/4 teaspoon pepper, divided6 naan flatbreads1 package (8 ounces) reduced-fat cream cheese, softened1/2 cup reduced-fat red wine vinaigrette, divided1-1/2 cups shredded part-skim mozzarella cheese3 cups shredded lettuce1 medium cucumber, thinly sliced1 large tomato, seeded and chopped1/2 medium red onion, thinly sliced
Preparation
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Remove drippings from pan.
Preheat oven to 425°. Heat 1 tablespoon oil in same skillet. Add onions and 1/8 teaspoon pepper; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in sausage; remove from heat.
Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; bake 4-6 minutes on each side or until golden brown.
In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Sprinkle with cheese. Bake 6-9 minutes or until cheese is melted.
Meanwhile, in a large bowl, combine lettuce, cucumber, tomato and red onion. Add remaining vinaigrette and pepper; toss to coat. Divide salad among pizzas; serve immediately.
