Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::3
Ingredients
1 (9 inch) garlic naan bread
2 ½ tablespoons olive oil, divided
½ teaspoon minced garlic
2 teaspoons minced fresh parsley
½ cup shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese, divided
1 cup baby spinach, roughly chopped
¾ cup marinated artichoke hearts, drained and chopped
½ cup halved and thinly sliced red onions
2 tablespoons chopped sun-dried tomatoes
salt to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
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.
Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.
Cook's Note:
If you have a pizza stone, use it for this recipe. If you can't find garlic naan flatbread, use plain naan bread, and you'll be fine.