Spinach and ricotta naan pizzas

  • Time 20 minutes total
  • Yield serves 4


    1 tsp (5 mL) olive oil
    2 cloves garlic, minced
    1 tbsp minced fresh ginger
    1 tsp cumin seeds
    1 onion, thinly sliced
    1/4 tsp each salt and pepper
    1 pkg (227 g) fresh baby spinach, coarsely chopped
    2 tsp lemon juice
    4 garlic naan or plain naan
    2 plum tomatoes, diced
    1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella


    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.
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