Ingredients
· 2 packaged naan flatbreads
· ½ cup pesto
· 1 cup mozzarella
· ½ cup baby spinach
· Crushed red pepper flakes

Method
Preheat oven to 220ºC. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Spread pesto evenly over flatbreads. Sprinkle evenly with mozzarella, top with spinach, then sprinkle with the crushed red pepper flakes. Bake until cheese is bubbling, for about 10-15 minutes. Remove from the oven and slice them evenly while warm.