Ingredients: 3 naan flatbread
1 10 oz. container sun-dried tomato basil hummus
2.5 oz. fresh baby spinach
1/4 cup sun-dried tomatoes, drained & sliced
2 tablespoons pine nuts
1/4 cup pesto sauce
1/3 cup feta cheese crumbles
Instructions:
Preheat oven to 400 degrees.
Heat 2 teaspoons of olive oil in a skillet over medium heat, add the spinach and cover. Cook until spinach is a wilted, stirring occasionally, about 2 minutes.
Place the naan on a baking sheet.
Smear the hummus liberally over the naan. Layer with sauteed spinach, sun-dried tomatoes, and pine nuts. Drizzle with pesto sauce and sprinkle with cheese.
Bake for 12 to 15 minutes, or until the naan is crispy.
Cut into pieces and serve.
Enjoy!