Turkey sausage and veggie flatbread
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!
Yield: 2 servings
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
Flatbread: 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.
Sausage: 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.)
Veggies: Feel free to swap out the veggies for your favorite. 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.
Cheeses: 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.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 29g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 782mg | Fiber: 2g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
