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
coarse salt
olive oil
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.

2. Make sauce
   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.

3. Top naan
   Remove naan from oven and spread tomato paste mixture over naan. Top with mozzarella.

4. Mix salad
   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.

5. Bake pizzas
   Bake until cheese is melted and spinach is wilted, about 15 minutes.

6. Finish
   Scatter basil leaves over the top. Cut into slices. Enjoy!