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

HOW TO

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

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

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