Spinach & Mushroom Naan Flatbread Pizza

Spinach & Mushroom Naan Flatbread Pizza

This easy Spinach and Mushroom Naan Pizza is a game-changer for weeknight meals! The combination of earthy mushrooms and nutrient-rich spinach on a crispy naan crust is absolutely irresistible. And they're ready in just 20 minutes!

Course Dinner, Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 585kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

4 naan
1/2 cup ricotta
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1 Tablespoon finely chopped basil
2 cups fresh spinach
4-6 ounces sliced mushrooms
8 ounces shredded mozzarella cheese
1 Tablespoon chili onion crunch optional

Instructions

Preheat oven to 450 degrees F.
Place the naan flatbreads on a large baking sheet. You may need to do them in two separate batches.
Mix the ricotta, garlic powder, and salt in a small bowl.
Divide the ricotta mixture evenly between the 4 flatbreads and spread thinly across the flatbread.
Add 1/2 cup of spinach to each flatbread, then mushrooms, and top with mozzarella.
Bake for 12-15 minutes until the cheese is brown and bubbly in some places.
Drizzle each pizza with chili onion crunch, slice, and serve!

Video

Notes

Storing:

Refrigerator - Store in an airtight container in the fridge for up to 4 days.

Freezer - Place in a freezer-safe bag or air-tight container and freeze for up to 2 months.

Reheating - I highly suggest reheating your leftover pizza in the air fryer or oven at 375 degrees F for best results. To microwave, reheat from the fridge for 1-2 minutes, and freezer for 2-3 minutes.

Nutrition