I’m always on the hunt for new appetizer ideas and this Spinach & Sausage Naan Flatbread with Lemon Honey, is a new favorite for me! I don’t know what it is about appetizers, but I will choose them any day over a heavy main course. Adam and I are notorious for going to restaurants and only ordering from their appetizer menu. Mainly because the smaller portions allow you to try more. It gives you permission to spend time relaxing and conversing as try one or two apps, then order another round, and then maybe another if you decided to wear your stretchy jeans that day, haha! Anyone else like that, where as they dress based on how much they think they are going to consume? If it’s a restaurant or person’s home that knows how to cook some amazing food, I’m in my leggings, paired with a flowy top, ready to enjoy some serious grub! I’m pretty sure food & wine is my love language!
Anyways this delicious Spinach & Sausage Naan Flatbread with Lemon Honey was inspired by my mother-in-law, who is an incredible cook and always makes sure her guests are well fed! I wear leggings to her house a lot, haha!
We were at her house one day and she pulled out these naan breads, cooked up a little sausage, threw on some cheese, black olives and a few other ingredients. Baked them and I about melted with happiness! So simple, yet wonderful delicious! As a result, they have been on my mind ever since.
I tested a few different combinations; one that included thinly sliced lemons on it. I adored the flavors, but not the bitterness of the lemon slice (brought on by the white pith of the lemon). I was dreaming of honey on these bad boys, so a lemon honey was born!
The key with the lemon honey is to carefully peel off the yellow part of the lemon rind, avoiding the white pith as much as possible. If you do get a ton of white pith on your peel, you can carefully scrape it off with a small knife. It doesn’t have to be completely removed, just the thickest parts that are white. The lemon peel is steeped in the honey to produce a beautifully fragrant sweetness that goes perfectly with these spinach & sausage flatbreads.
Spinach & Sausage Naan Flatbread with Lemon Honey are so perfect for entertaining, simply because you can prepare a lot of the components before hand, such as:
- The lemon honey can be made up to a week in advance
- The sausage can be cooked the day before and stored in the fridge until ready to use.
- You can pre-slice the red peppers and store in a small container in the fridge
- The spinach can be sauteed the day before and stored in the fridge until ready to use.
Top the naan bread with the prepped ingredients a little bit before serving, bake, drizzle with honey, and serve. Prepping things in advance always helps when it comes to entertaining! The less stress the better!
I hope you enjoy this recipe as much as we’ve enjoyed eating them here at home! Happy Thursday, friends!
- ½ cup honey
- 1 lemon, rind peeled, and juiced (save juice for later)
- 1 lb ground pork sausage
- 1 sprig rosemary, minced
- 1 jar, roasted red bell peppers, sliced into matchsticks
- 4 cups spinach
- 1 cup shredded gouda cheese
- Olive oil
- Salt and pepper
- Flat leaf Parsley leaves, optional
- 2-4 Naan breads, as large as possible*
- In a small saucepan combine ½ cup honey, 3 tablespoons water, and lemon rind. Simmer honey mixture on medium heat for 5 minutes. Turn off heat and steep lemon rind until mixture is room temp. Store lemon honey in fridge for later use or keep at room temp to use right away.
- Heat oven to 450°F. Line a sheet pan with silpat or parchment paper. If you are making 4 flatbread, prepare 2 sheet pans.
- In a saute pan, heat 1 tablespoon olive oil on medium heat. Brown pork sausage; add rosemary and lemon juice. Once cooked, season sausage with salt and pepper, to taste. Remove from pan, set aside, and keep warm. In same pan, heat 1 tablespoon olive oil. Saute spinach until wilted. Season with salt and pepper, remove from heat, and set aside.
- Place flatbreads on sheet pan(s). Lightly coat each flatbread with olive oil. Divide pork sausage, spinach, sliced red peppers, and shredded gouda between 2 or 4 naan breads. Do not overload the bread with the toppings to avoid the bread getting soggy and not crisping when baking. Season each flat bread with salt and pepper. Bake for 15 minutes or until lightly golden. Drizzle flatbreads with lemon honey, cut into wedges, sprinkle with parsley leaves, and serve.
- *I like the Trader Joe’s Naan bread. There are 4 to a package. This recipe can easily make 4 flatbreads. If you make two flatbreads, you will have leftover ingredients.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram. We enjoy seeing what you create! With love from my kitchen to yours,