Spinach Naan Flatbread Pizza
Spinach Naan Flatbread Pizza
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4
- 4 ct Grissom’s Naan Flatbread
- 1/2 cup Coburn Farms Ricotta Cheese
- 4 cups Fresh Express Spinach
- 1 cup Coburn Farms Italian Style Shredded Cheese
- 4 Tomato Package
- 1/2 cup Red Onion, thinly sliced
- 2 Tbsp Medeiro’s Olive Oil
- 1/2 tsp Marcum Garlic Powder
- to taste Marcum Salt & Pepper
- 1 squeeze Lemon
- Preheat Oven to 400F. Lay naan onto baking sheet pan.
- Drizzle each piece of naan with 1 tbsp olive oil and spread evenly with a spoon or pastry brush.
- Lay tomato slices across naan. Sprinkle half of cheese on top, then onion, and more cheese. Sprinkle evenly with garlic powder and a pinch of salt and pepper.
- Dollop 5-6 tsps of ricotta on naan and bake for 10 minutes.
- After 10 minutes toss 1 cup spinach with 1/2 tsp of olive oil, a small squeeze of lemon juice, and salt and pepper.
- Cover the flatbread with spinach and bake 5 more minutes.
- Drizzle with more oil olive, if desired, cut and serve.
- Add a pop of protein with chicken, shrimp, sausage or meatballs!
- Roma tomatoes can also be used as a substitution
- Basil, parsely, and lemon juice/ zest will give the dish a fresh pop of flavor!
If you prefer chicken & spinach naan flatbread pizza, click here for that recipe.