Spinach Artichoke and Pesto Naan with Feta
Ingredients
  • 2 naan flatbread
  • 1/2 c. pesto
  • 1/2 c. fresh spinach, chopped
  • 1/2 c. drained jarred or canned artichoke hearts, chopped
  • 1/4 c. mozzarella cheese, shredded
  • 1/2 c. feta cheese
  • Directions
  • Preheat oven to 400° F. Spread pesto evenly over each naan flatbread. Top each with equal portions of chopped spinach, artichoke hearts, mozzarella, and Nikos cheese.
  • Place flatbread on a baking sheet, and bake for 8-10 minutes or until crust is golden and cheese is melted. Allow to cool before serving.
  • Photo and Recipe courtesy of Casa de Crews, Nichole