Chicken & Spinach Naan Flatbread Pizza
Chicken & Spinach Naan Flatbread Pizza
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Yields: 4
- 1 can Hargis House Premium Chunk White Chicken, chopped
- 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 Tomatoes, thinly sliced
- 1/2 cup Red Onion, thinly sliced
- 2 Tbsp Medeiros Olive Oil
- 1 tsp Marcum Italian Seasoning
- 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.
- In bowl, toss chicken with garlic powder, Italian seasoning, salt and pepper.
- Place chicken on bottom of naan, followed by onion. Bake 3 minutes.
- Place tomatoes on top of baked naan and sprinkle with Italian cheese, salt, pepper and garlic powder. Bake for another 3 minutes.
- Dollop 5-6 tsps of ricotta on each naan and bake for 7 minutes.
- After 7 minutes toss 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 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 spinach naan flatbread pizza, click here for that recipe.