Turkey sausage and veggie flatbread with turkey sausage, meaty mushrooms, tender spinach, melty mozzarella and Parmesan cheese is perfect for a flavorful easy dinner or date night!
This post is sponsored by Bob's Red Mill. As always, all thoughts and opinions are my own.
Our winter so far has been pretty mild and it's kinda bumming me out.
Now, I do realize that there are people who are snowed in and sick of all the winter weather keeping them indoors. (I lived in Chicago for 4 years. Snow is not pretty when it's stacked up on the side of the road and mostly black.)
And absolutely, I'm thankful for the days when it's not raining and we can get outside for walks and to throw the football and play some driveway tennis.
But... I love winter. And I love cold days. And I love snow and playing in it. And it's not looking likely that we'll have any of that this year where I live in North Carolina.
I might just have to sneak away for a little mountain weekend and hole up in a cabin and enjoy the peace and quiet and beauty. (Doubtful, but a girl can dream, right?)
Anyway, let's talk food.
I love how flavorful turkey sausage is without me having to lift a finger. You know, let it do all the work!
Previously, I've shared turkey sausage, farro and kale skillet, wild rice with turkey sausage and broccoli, and sausage and kale stuffed spaghetti squash. Among others.
Today, it's a turkey sausage and veggie flatbread and it's perfect for a date night in, whether for Valentine's Day this coming weekend or just anytime.
Cause we're all having a lot of date nights in these days, right? Sigh, it sure will be nice to be able to go to a restaurant again. Someday…
Anyway, we're cooking up a tase meal for two that is easy, do-able at the end of the day or weekend, but also really delicious.
We've got some hearty flavored turkey sausage with a hint of heat, meaty mushrooms, tender wilted spinach, melty mozzarella and Parmesan cheese for some extra cheesy goodness.
Now, that yummy mixture could be dinner right there, but we're making this into a date night soiree by putting it over some freshly baked flatbreads, one for each of you.
And this flatbread is seriously killer. It bakes up thick and delicious with the perfect bite.
Bonus: it's from a bag! It's foolproof and so easy to mix together and bake.
Double bonus: it's gluten-free! And you would never know it.
What is it? It's Bob's Red Mill grain-free FlatBread Mix that's made with almond and cassava flours.
I'm thrilled to once again be partnering with Bob's Red Mill this year. I adore their flours and oats, my husband is obsessed with their muesli and the kids love their breakfast bars.
Plus, I feel so good spending my money to support an employee-owned business that really cares about the quality of its products. And that invests in making whole grain and nutritious products available to all of us.
(Just for reference, each bag makes 2 good-sized flatbreads.)
OK, let's get back to today's recipe so we can get cooking - and eating!
Now, I've got some notes, tips and substitutions coming up below on how to make turkey sausage and veggie flatbreads. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making turkey sausage and veggie flatbreads:
- The flatbread doesn't spread out as it bakes but it does rise. You'll need to press the sausage mixture onto the top of the flatbread to get it to stay in place. Once the cheese melts onto it in the oven, it will hold everything together.
- The recipe calls for hot Italian turkey sausage, but you could substitute sweet Italian turkey sausage. Or use pork sausage. (Just be sure to drain any excess grease.)
- Feel free to swap out the veggies for your favorites. Just make sure they are cooked and ready to go before you add it to the flatbread. It only goes back in the oven for a few minutes to melt the cheese.
- Mozzarella and Parmesan are a great flavor combo here - plus, I always have those on hand - but you could substitute another cheese if you'd like. An Italian blend shredded cheese mix would be great, as would some crumbled goat cheese for a creamy element.
Also, just to be sure to point this out, these flatbreads are stellar with a glass of good red wine. Perfect for toasting your partner!
(Or shoot, just your BFF. Valentine's with friends is just as fun!)
The recipe makes two flatbreads, so two servings, but you could certainly double it if you are serving this for a family dinner.
And while we found these plenty filling on their own, you could pair the flatbreads with a side salad if you prefer. This seared Romaine Caesar salad would be a classy one to serve alongside. Or this citrus kale salad that's a long-time favorite of ours.
Just don't forget the wine.
I hope you give these flatbreads a try and I hope you have a very happy Valentine's Day this weekend, however you celebrate. ❤️
Enjoy!
XO,
Kathryn
Turkey sausage and veggie flatbread
Ingredients
- 1 (7 oz.) bag Bob’s Red Mill Grain Free Flatbread Mix
- 2 links hot Italian turkey sausage (see notes), link casings removed
- ½ cup chopped white button mushrooms
- 1 heaping handful baby spinach
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Make and bake the flatbread according to package directions. (For reference, you’ll need 2 large eggs, ¼ cup oil or melted coconut oil or melted butter and ¼ cup water to make the flatbreads. They bake at 400 for 15 minutes.) Remove from the oven and set aside until ready to assemble.
- Meanwhile, heat a large skillet over medium heat. Add the turkey sausage and cook, breaking up with a spatula into small crumbles, until cooked through, about 7-8 minutes.
- Add the mushrooms to the pan and cook for 4-5 minutes, until tender. Add the spinach and stir to wilt, about 2-3 minutes. Turn off heat.
- Assemble the flatbreads. Divide the sausage and veggie mixture evenly between the two flatbreads. Top each one with ¼ cup shredded mozzarella and sprinkle with 1 tablespoon Parmesan cheese.
- Return the baking sheet with the flatbreads to the oven and bake at 400 for 5 minutes, until the cheeses are melted and browned.
- Serve immediately.
Notes
Nutrition
Ramya says
will be making this soon with few subs can i use mushrooms and dairy free cheeses instead as am a vegan Thanks Ramya
Kathryn Doherty says
Hi Ramya! Yes, I think it would be fine to substitute some extra mushrooms in place of the sausage. I'd suggest adding some extra seasoning - such as garlic, oregano and fennel - to flavor them up, and a dairy-free cheese would work well over top. I hope you enjoy it!