If you're a fan of artichokes and spinach, just wait until you taste this flavor bomb combination on a garlic naan flatbread pizza.
Ingredients
- garlic naan bread: 1 piece (9 inch)
- ½ tablespoons olive oil: 2 piece (divided)
- garlic: 0.5 tsp (minced)
- fresh parsley: 2 tsp (minced)
- mozzarella cheese: 0.5 cup (shredded)
- Parmesan cheese: 3 Tbsp (divided, shredded)
- baby spinach: 1 cup (chopped)
- marinated artichoke hearts: 0.75 cup (chopped)
- and thinly sliced red onions: 0.5 cup (halved)
- sun-dried tomatoes: 2 Tbsp (chopped)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
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Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
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Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
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Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.
