Cheesy Spinach Pesto Flatbread

INGREDIENTS




  • 2 packaged naan flatbreads or 1 cooked thin-crust pizza crust

  • 68g pesto

  • 170g fresh mozzarella, shredded

  • 45g baby spinach

  • A pinch of crushed red pepper flakes





Method



  1. Preheat oven to 220ºC. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

  2. Spread pesto evenly over flatbreads or on the pizza crust. Sprinkle evenly with mozzarella, top with spinach, then sprinkle with red pepper flakes.

  3. Bake until cheese is bubbling, around 10 to 13 minutes. Then remove from the oven and slice into quarters.


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