Ingredients
Flatbread and Base
- 4 naan
- 1/2 cup ricotta cheese
- 1/2 tablespoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh basil
Toppings
- 2 cups fresh spinach (about 1/2 cup per naan)
- 4-6 ounces sliced mushrooms
- 8 ounces shredded mozzarella cheese
Optional Topping
- 1 tablespoon chili onion crunch (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot and ready for baking the flatbreads.
- Place Naan On Baking Sheet: Arrange the naan flatbreads on a large baking sheet. Depending on your oven size, you may need to bake in two batches to avoid overcrowding.
- Mix Ricotta: In a small bowl, combine the ricotta cheese, garlic powder, and salt, stirring until smooth and well blended.
- Spread Ricotta: Evenly divide the ricotta mixture among the four naan flatbreads, spreading thinly and uniformly to create a flavorful base layer.
- Add Ingredients: Layer about 1/2 cup of fresh spinach on each flatbread, followed by sliced mushrooms. Generously top each with shredded mozzarella cheese to ensure a melty, cheesy finish.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cheese is bubbly and golden brown in spots.
- Drizzle and Serve: Remove the pizzas from the oven and while still warm, drizzle with chili onion crunch if desired. Slice the pizzas and serve immediately for the best flavor and texture.
Notes
- For a gluten-free option, substitute the naan with a gluten-free flatbread.
- Feel free to use baby spinach for a more tender texture.
- If you don’t have chili onion crunch, a sprinkle of red pepper flakes can add a similar heat.
- To add more protein, consider adding cooked chicken or a sprinkle of parmesan cheese.
- Leftover pizzas can be stored in the refrigerator and reheated in the oven for best results.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
