Ingredients

• 1 , 9 inch
• 2.5 tablespoons olive oil , divided
• 0.5 teaspoons minced garlic
• 2 teaspoons minced fresh parsley
• 0.5 cups shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese , divided
• 1 cup baby spinach , roughly chopped
• 0.75 cups marinated artichoke hearts , drained and chopped
• 0.5 cups halved and thinly sliced red onions
• 2 tablespoons chopped sun-dried tomatoes
• salt to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
3. 3 Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
4. 4 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.
5. 5 Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

Nutrition per serving