Flat Bread Pizza

I just discovered a really great product – (this is not a sponsored post) it’s called Tandoori Naan and it’s so delicious and easy you can’t believe it!

I got home yesterday, too late to make the meal I had planned and I knew I had spinach that needed to be used.  I threw this together in no time and it was really, truly delish.

2 packages flat bread (4 pieces)
2 pints grape tomatoes
4 cloves of garlic chopped
2 Tablespoons Olive Oil
2 bunches of spinach
half a pint of ricotta
4 handfuls shredded mozzarella, or italian blend, or whatever you like.

Heat a heavy bottomed pan with a lid on med/high heat.  Add the olive oil and when it’s hot, add the garlic.  Let saute a minute or two and then add the cherry tomatoes

Let the tomatoes cook until they start to wrinkle and split and then add one bunch of the spinach.  Lower the heat to med/low, cover, let cook down, add the second bunch of spinach, cover and let cook down again.

Preheat the oven to 400 degrees, lay out the flat breads on a lipped baking sheet or two.

Spoon the spinach mixture on to the flat breads, going to about a half inch from the sides (some of this will spill over while cooking, which is why we’re using the lipped sheets), spoon the ricotta on top then sprinkle the mozzarella on top of that.

Place in the oven for about 20 minutes, or until the cheese is brown and bubbling.

Allow to cool a bit before cutting into them – that will allow the cheese to be more solid, preventing it from sliding off your “pizza”.  So easy, so delicious.

If you liked this, you might like:

• Stuffed Shells
• Angel Hair with Spinach Sundried Tomato and Goat Cheese
• Quick Tomato Sauce
• Rotelle with Tomato and Goat Cheese Sauce
• Slow Roasted Tomatoes