- Traci Hatchett
Hummus Flatbread Pizza with Sun-Dried Tomatoes, Pesto & Spinach Recipe
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
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.