Every once in a while, something comes along that makes me cry tears of joy. Recently it was these delicious naan flatbreads because I LOVE naan, but sometimes it can be a hassle to prepare. The Stonefire ones are amazing. They’reft, tasty and all of the beautiful things Naan should be, with the bonus of being available, already – made, in my grocery store. These things are so incredibly versatile, and I have used them as everything from a snack to a sandwich. It is pretty much a guarantee that if you open my pantry, you’ll find a few packs of these because they make weeknight meals and leftover lunch so much easier.
Point and case, I am going to share with you one of my favorite meals for a busy weeknight, Pesto Flatbread Pizza. I make these on naan breads, and like the bread itself, the recipe is incredibly versatile. Essentially what I am giving you is a base that can be built off of or enjoyed as is. The great thing about the naan bread coming in packs of two is that you can make one meal but cater to different taste. I love my pesto flatbread loaded with veggies and olives, while my husband prefers chicken and artichoke. With this recipe and these Stonefire naan packs, that is not a problem at all because we just make two. Then we can both share with Nikki, who seems to have very little preference as long as you say the word pizza.
I hope you give it a try and enjoy it as much as we do!
Flatbread Pesto Pizza
- 2 packaged naan flatbreads
- 1/2 c. pesto
- 6 oz. fresh mozzarella shredded
- 1/3 c. baby spinach
- crushed red pepper flakes
Preheat oven to 425º.
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Spread pesto evenly over flatbreads or pizza crust. Sprinkle evenly with mozzarella, top with spinach, then sprinkle with red pepper flakes.
Bake until cheese is bubbling, 10 to 13 minutes. Remove from oven and slice warm & sprinkle with Parmesan cheese.