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.