Created by Julie Van Rosendaal
Preheat the oven to 425˚F. In a large, heavy skillet, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking it up with a spoon, until it’s no longer pink. Tear the spinach into the pan and stir to wilt slightly; remove from the heat and set aside.
Place the pitas or naan on a baking sheet and spread each with tomato purée. Top with the sausage, spinach and sun-dried tomatoes; sprinkle with mozzarella. Bake for 15 minutes, or until bubbly and golden.