Pizza night, but make it plant-based! We're serving up a simple way to make delicious pizza at home with all of flavor and none of the dairy! Naan makes for a simple base, our Mozzarella Shreds offer a perfect melty cheese topping and sun-dried tomatoes and garlicky greens round out the flavor. Developed for Treeline by Janet of Munch Meals, we hope you try it at home!
1 tbsp olive oil
3 large garlic cloves, minced
1 firmly packed cup baby spinach
1/8 tsp kosher salt
1/8 tsp black pepper
¼ cup sun-dried tomatoes packed in oil, drained
2/3 cup marinara or pizza sauce
1 cup Treeline Dairy-Free Mozzarella Cheese
1-2 tsp finely chopped fresh rosemary, optional
Red chili flakes, for serving
Set oven to 375 degrees F (convect/fan) and place the 2 naans on a baking tray. Place tray into the oven without waiting for it to preheat. Bake for 5 to 7 min until bottom of naans are becoming crisp. The top may still be soft. Remove naans from oven, leaving them on tray.
Meanwhile, add olive oil and minced garlic to a pan over medium heat and cook for 1 to 2 min as the pan heats up, then add spinach, kosher salt and pepper. Gently toss until spinach is just wilted, then remove from heat. Finely chop the sun-dried tomatoes.
Spread up to 1/3 cup marinara or pizza sauce on each naan, leaving an outer edge for the crust. Spread most of the mozzarella on top of sauce, then divide the garlicky spinach and sun-dried tomatoes between the naan. Top with remaining mozzarella.
Set oven broiler to High, then place tray under broiler for 1-2 min until cheese is melted. Some browning on the crust is fine, and you can rotate the naan halfway during cooking for even broiling. Remove tray from oven and top with finely chopped fresh rosemary if using, and red chili flakes to taste.