This recipe is an adaptation of a recipe from Magnolia Journal, Issue 11, which inspired me to create and feature flatbread recipes for the blog this summer. I changed a few of the ingredients but kept the instructions.
Total time: 20 minutes
Makes 2 flatbreads
3 cups loosely packed fresh (organic) baby spinach 1 (8 oz.) package fresh, sliced mushrooms 1 Tbsp. olive oil 2 tsp. minced fresh garlic 2 9-inch plain or garlic naan 1 cup Mushroom Alfredo sauce ¼ tsp. sea salt Fresh ground black pepper Crumbled feta cheese
In a large skillet saute the mushrooms until soft, then add spinach and cook just until it begins to wilt.
In a small bowl combine olive oil and garlic. Brush garlic mixture over tops of naan. Grill naan, oiled side down, over indirect heat about 2 minutes or until deep brown grill marks appear. Transfer to a flat baking sheet, grilled side up.
Spread Alfredo sauce over grilled naan. Top with spinach and mushroom mixture. Sprinkle with salt and pepper.
Slide naan onto grill. Grill, covered, over indirect heat 8 to 10 minutes or until toppings are heated through and edges of naan are golden. Cut into wedges and top with feta. Serve immediately.
