Naan with Fontina Sausage Mushrooms small

Naan Pizza with Fontina, Sausage, & Crispy Mushrooms

Julie Hartigan of Cooking w/Julie
Pre-made naan and flatbreads are the perfect solution for speedy, homemade pizza! Our version is elevated beyond the usual with creamy, buttery imported Fontina, savory crumbled Italian sausage, and a crispy mushroom topping.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 2


  • 1 8.8 oz package of 2 Naan or Flatbreads
  • 1 tsp olive oil
  • 1/2 cup pizza or marinara sauce
  • 1 1/2 cups shredded imported Fontina
  • 4 oz package mixed mushrooms
  • 2 4 oz links Italian sausage casing removed
  • 1 clove garlic minced
  • Fresh oregano & hot pepper flakes for garnish


  • Preheat oven to 450 degrees. Line one baking pan with parchment paper and the other with a baking rack. Spread mushrooms on parchment, drizzle with 1/2 tsp olive oil and season with a pinch of salt and pepper. Brush both sides of naan with remaining 1/2 tsp olive oil and place on baking rack. Cook for 10-15 minutes, turning naan once and stirring mushrooms until both are crispy. 
  • While mushrooms are roasting, cook sausage in a saute pan on medium heat, breaking up into small pieces with a wooden spoon until no longer pink. Add garlic and cook for 1 minute. Spread 1/4 cup sauce on each crisped naan, top with cheese, sausage, and mushrooms. Return to oven for 5 minutes to melt cheese. Top with oregano and pepper flakes and serve.
Keyword Flatbread pizza, Imported fontina cheese, Naan Pizza