The naan crisps up beautifully along the edges and big piles of spinach tossed with cheese wilt right on top. Instead of making a classic tomato sauce we stirred balsamic into tomato paste for a bright and punchy layer. Cook, relax and enjoy!
What you'll need: 2 cloves garlic (0.4 oz)
8 oz fresh salted mozzarella
1½ oz Pecorino
3 pieces Hot Bread Kitchen naan (3.8 oz each)
4 Tbsps tomato paste (2.5 oz)
2 Tbsps balsamic vinegar (1 oz)
6 oz baby spinach
1 oz basil
freshly ground black pepper
Equipment: box grater
2 rimmed baking sheets
Recipe steps: 1. Prep ingredients
Preheat oven to 400°F. Peel and finely chop garlic. Thinly slice mozzarella. Grate Pecorino.
Place naan on 2 rimmed baking sheets and warm in the oven for 5 minutes. Meanwhile, combine tomato paste, garlic, 1½ tablespoons oil, 2 tablespoons vinegar and season with salt and pepper.
Remove naan from oven and spread tomato paste mixture over naan. Top with mozzarella.
Combine spinach, Pecorino and 2 tablespoons oil and season with salt and pepper. Scatter on top of mozzarella. Drizzle 1 tablespoon oil over the top of the spinach mounds.
Bake until cheese is melted and spinach is wilted, about 15 minutes.
Scatter basil leaves over the top. Cut into slices. Enjoy!