Salad-Topped Flatbread Pizzas

• 1 pound turkey or pork Italian sausage links, casings removed
• 2 tablespoons olive oil, divided
• 2 large onions, halved and sliced
• 1/4 teaspoon pepper, divided
• 6 naan flatbreads
• 1 package (8 ounces) reduced-fat cream cheese, softened
• 1/2 cup reduced-fat red wine vinaigrette, divided
• 1-1/2 cups shredded part-skim mozzarella cheese
• 3 cups shredded lettuce
• 1 medium cucumber, thinly sliced
• 1 large tomato, seeded and chopped
• 1/2 medium red onion, thinly sliced

1. 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.
2. Preheat oven to 425u0b0. 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.
3. Lightly brush remaining oil on both sides of flatbreads. Place on ungreased
4. ; bake 4-6 minutes on each side or until golden brown.
5. 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.
6. 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.

turkey, olive oil, onions, pepper, flatbreads, cream cheese, red wine vinaigrette, mozzarella cheese, shredded lettuce, cucumber, tomato, red onion

Taken from www.tasteofhome.com/recipes/salad-topped-flatbread-pizzas/ (may not work)