Bonnie Joy, I found an impostor!
In the December issue of Sunset magazine, a woman named Bonnie Joy (first and last name) from Alameda, California, was named the winner of a cooking contest and her recipe is featured on page 94 of the issue. Check out the name on the bottom of the page. My wife made this tonight and it was absolutely delicious.
Naan Pizzas with Broccoli Pesto and Arugula Salad
Total: 45 minutes
Yield: Serves 4
1/3 cup walnut pieces
2 cups broccoli florets
2 cups coarsely chopped curly parsley
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
1/4 teaspoon kosher salt
SALAD and pizzas
1/2 cup slivered red onion
1 tablespoon white balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon pepper
4 naan breads (3 oz. each)
3/4 pound Italian turkey sausages, casings removed
1/4 cup diced roasted red peppers
8 pitted kalamata olives, quartered
3/4 cup manchego cheese shaved with a vegetable peeler
2 cups lightly packed baby arugula
1 tablespoon extra-virgin olive oil
1. Preheat oven to 400°. Start pesto: Toast nuts on a baking sheet in oven 4 to 5 minutes. Steam or simmer broccoli until tender-crisp, about 4 minutes. Drain, cool in ice water, and pat dry.
2. Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth. Add parmesan and salt; pulse to blend. Set aside.
3. Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.
4. Make pizza: Put naan on baking sheet; bake until lightly toasted, about 5 minutes. Brown sausage in a large nonstick frying pan over medium-high heat, breaking into chunks, 8 to 10 minutes. Spread naan with pesto, then arrange sausage, peppers, olives, and a layer of manchego on top.
5. Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.
Note: Nutritional analysis is per serving.
942 (64% from fat)
69g (sat 8.5)
Bonnie Joy, Alameda, CA, Sunset, DECEMBER 2010