Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SPINACH AND RICOTTA NAAN PIZZAS

serves 4

Ingredients

  • 1 tsp (5 mL) olive oil
    2 cloves garlic, minced
    1 tbsp minced fresh ginger
    1 tsp cumin seeds
    1 onion, thinly sliced
    1/4 tsp each salt and pepper
    1 pkg (227 g) fresh baby spinach, coarsely chopped
    2 tsp lemon juice
    4 garlic naan or plain naan
    2 plum tomatoes, diced
    1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella

Preparation

  • In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.

    Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.

    Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.

    Change it up: Grilled Spinach and Ricotta Naan Pizzas
    Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.
Print
Print
Spinach and ricotta naan pizzas

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!