Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach
You don't need a lot of seasoning here because the garlicky pesto stars in this vegetarian naan pizza recipe -- while the roasted tomatoes provide a somewhat sweeter counterpoint. Serve the rest of your bag of spinach as a side salad and you have yourself a complete easy weeknight dinner, on the table in under 40 minutes.
4piecesplain naan (I used Specially Selected naan from ALDI; Stonefire or similar would also work well)
8ozfresh mozzarella, sliced
Handful of fresh spinach
Preheat oven to 400 degrees and arrange tomatoes and mushrooms in a single layer on a rimmed baking sheet. Drizzle veggies with olive oil and season with sea salt, crushed red pepper, and basil, then toss lightly to coat. Roast at 400 degrees for 15 minutes, then remove from oven.
Place naan on two baking sheets, then bake at 400 degrees for three minutes to brown slightly. Remove from oven and spread pesto on each piece of naan, then top with sliced mozzarella, spinach, and the cooked mushroom/tomato mixture.
Bake at 400 degrees for another 15-17 minutes or until cheese is melted and bubbling, switching trays between oven racks halfway through. Slice and serve hot.
I cooked my naan pizzas for 20 minutes after pre-browning, and you can see that they got slightly over-browned -- so I'd go a few minutes less next time.
Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach from Mashup Mom: https://www.mashupmom.com/naan-pesto-pizza-with-roasted-tomatoes-mushrooms-and-spinach/