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Chicken & Spinach Naan Flatbread Pizza

Chicken & Spinach Naan Flatbread Pizza

Prep Time: 5 minutes
Cook Time 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
  1. Preheat Oven to 400F. Lay naan onto baking sheet pan.
  2. Drizzle each piece of naan with 1 tbsp olive oil and spread evenly with a spoon or pastry brush.
  3. In bowl, toss chicken with garlic powder, Italian seasoning, salt and pepper.
  4. Place chicken on bottom of naan, followed by onion. Bake 3 minutes.
  5. Place tomatoes on top of baked naan and sprinkle with Italian cheese, salt, pepper and garlic powder. Bake for another 3 minutes.
  6. Dollop 5-6 tsps of ricotta on each naan and bake for 7 minutes.
  7. After 7 minutes toss spinach with 1/2 tsp of olive oil, a small squeeze of lemon juice, and salt and pepper.
  8. Cover the flatbread with spinach and bake 5 minutes.
  9. 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.