Thin, fluffy naan makes an ideal no-fuss base for quick weeknight pizzas; a simple cumin-spiced spinach topping gives a nod to the flatbread's Indian heritage. Regular ready-made naan is high in sodium, but if you want to lower your intake, just switch to a sodium-reduced version, such as the one made by President's Choice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
- 2 teaspoons lemon juice
- 4 garlic naan or plain naan
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon cumin seeds
- 1 onion thinly sliced
- 1/4 teaspoon each salt and pepper
- 1 pkg fresh baby spinach coarsely chopped
- 2 plum tomatoes diced
- 1/2 cup extra-smooth ricotta cheese
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.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 1436 mg
- Sugars 9 g
- Protein 17 g
- Calories 490.0
- Total fat 14 g
- Potassium 417 mg
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 74 g
- Iron 42.0
- Folate 40.0
- Calcium 17.0
- Vitamin A 66.0
- Vitamin C 18.0