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Naan Pizza with Caramelized Dates, Goat Cheese, and Sausage

PREP: 15 minutes
COOK: 24 hours (freeze time)
YIELD: 2 Servings
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This Caramelized Date, Goat Cheese, and Sausage Naan Pizza has everything you love in a gourmet pizza: a crisp naan base, creamy goat cheese, sweet, caramelized shallots, garlic, and Medjool dates, and a fresh peppery arugula finish. This recipe comes together in 30 minutes and is perfect to serve at your next dinner party or patio dinner. Plus, you get to customize it by using any sausage of your choice for the protein. 

Recipe by Mackenzie Burgess, RDN.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, thinly sliced (about 1 cup)
  • 6 garlic cloves, thinly sliced
  • 4 Natural Delights Whole Medjool Dates, pitted and sliced (about 1 cup)
  • 2 large pieces of naan bread (8.8 ounce package)
  • 4 ounce goat cheese log, softened (let sit at room temp for 10 minutes or microwave for 10 seconds)
  • 1/2 cup shredded mozzarella cheese
  • 1 cup cooked sausage of your choice (about 6 ounces)
  • 1 cup fresh arugula
  • 2 teaspoons honey
  • 1/4 cup roasted and shelled pistachios, roughly chopped
  • Flakey sea salt, to taste

Preparation

  1. Preheat the oven to 400ºF. Line a large (~18x13”) baking sheet with parchment paper.
  2. In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the shallot and garlic and cook for 4-5 minutes, stirring occasionally, until softened. Add the sliced Medjool dates and continue cooking for another 2-3 minutes, stirring frequently, until everything is golden and caramelized. Remove from heat.
  3. If using raw sausage (such as ground pork sausage), cook it in the same skillet after removing the date mixture. Cook until fully browned and no longer pink, breaking it into crumbles as it cooks.
  4. Place the naan on the prepared baking sheet. Spread softened goat cheese evenly over each piece, then sprinkle with half of the mozzarella (1/4 cup) amongst both naans. Add the crumbled cooked sausage, followed by the caramelized shallot, garlic, and date mixture. Finish with the remaining mozzarella on top.
  5. Bake for about 10 minutes, or until the edges of the naan are golden brown.
  6. Let the pizzas rest on the pan for 3 minutes after baking. Then top evenly with arugula, honey, chopped pistachios, and a sprinkle of flakey sea salt. Slice into triangle pieces and enjoy warm!
  7. Store any leftover pizza in an airtight container in the fridge for up to 4 days.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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