Spinach or Kale and Cheese Naan Pizzas are so easy to prepare and so tasty. So many options, so little time! Our new favorite snack!
Lately, we have been having a blast with Naan pizzas. I think it is safe to say that these two pizzas are our favorite, this one and our Bruschetta Feta Naan Pizza.
I prefer the kale and goat cheese and Ken prefers the spinach and feta. Honestly both are delicious and definitely worth a try. We usually take turns making these two.
We experimented with other combinations that we just didn't enjoy enough to put up on this blog. This Creamy Smoked Salmon on a Pita recipe is a personal favorite of mine that I shouldn't have put up. So easy but I just cant get enough of them.
Ingredients in Spinach or Kale and Cheese Naan Pizzas
- naan or pita bread
- fresh baby spinach or kale
- onion
- garlic
- tomato
- feta, blue (bleu) or goat cheese
- oil
- lemon juice
- oregano or a greek spice blend
- salt
- pepper
How to make Spinach or Kale and Cheese Naan Pizzas
In a large skillet, over medium, heat oil until it shimmers or until a drip of water dances when flicked in it.
Add onions and sauté until tender, about 5 minutes.
Add garlic, spinach or kale and continue to stir for about 30 seconds to 1 more minute. Spinach or kale should be wilted.
Add lemon juice, stir to combine and remove from heat. Set aside.
Preheat your oven to 425 degrees.
Place your naan bread on a rimmed baking sheet.
Spoon spinach mixture all over naan, as evenly as possible, leaving a small edge.
Sprinkle on some Greek seasoning or oregano, salt and pepper. We usually use about 1 teaspoon of Oregano or Greek seasoning per piece of naan bread. Use more or less depending on your personal taste.
Add diced tomato and feta or goat cheese.
Bake for between 13 and 15 minutes.
You are looking for the naan bread to crisp up but not burn.
Serve immediately. Enjoy!
Spinach or Kale and Cheese Naan Pizzas
Equipment
Ingredients
- 2 naan or pita, any flavor or kind
- 4 oz fresh baby spinach or baby kale
- 1 small onion, sliced
- 1 tblsp garlic, minced
- 1 small tomato, diced
- ½ cup feta, blue (bleu) or goat cheese, cubed or crumbled
- 1-2 tblsp olive oil
- 1 tblsp lemon juice
- 2 teaspoon greek spice blend or oregano
- salt - a few shakes
- pepper - a few shakes
Instructions
- In a large skillet, over medium, heat oil until it shimmers or until a drip of water dances when flicked in it.
- Add onions and sauté until tender, about 5 minutes.
- Add garlic, spinach or kale and continue to stir for about 30 seconds to 1 more minute.
Spinach or kale should be wilted. - Add lemon juice, stir to combine and remove from heat. Set aside.
- Preheat your oven to 425 degrees.
- Place your naan or pita bread on a rimmed baking sheet.
- Spoon spinach mixture all over naan, as evenly as possible, leaving a small edge.
- Sprinkle on some Greek seasoning or oregano, salt and pepper. We usually use about 1 teaspoon of Oregano or Greek seasoning per piece of naan bread. Use more or less depending on your personal taste.
- Add diced tomato and feta, blue (bleu) or goat cheese.
- Bake for between 13 and 15 minutes. You are looking for the naan bread to crisp up but not burn.
- Serve immediately. Enjoy!
Notes
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