Spinach and Ricotta Naan Pizzas Spinach and Ricotta Naan Pizzas

Spinach and Ricotta Naan Pizzas image Image by: Spinach and Ricotta Naan Pizzas image Author: Canadian Living

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



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
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Spinach and Ricotta Naan Pizzas