Recipe Details
Ingredients
-
1(9 inch)garlic naan bread
-
2 ½tablespoonsolive oil, divided
-
½teaspoonminced garlic
-
2teaspoonsminced fresh parsley
-
½cupshredded mozzarella cheese
-
3tablespoonsshredded Parmesan cheese, divided
-
1cupbaby spinach, roughly chopped
-
¾cupmarinated artichoke hearts, drained and chopped
-
½cuphalved and thinly sliced red onions
-
2tablespoonschopped sun-dried tomatoes
-
salt to taste
Cooking 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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories301 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 4g |
22% |
| Cholesterol 20mg |
7% |
| Sodium 493mg |
21% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 5g |
17% |
| Protein 12g |
|
| Potassium 162mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
