Spinach and Greek Yogurt Naan Pizza

Spinach and Greek Yogurt Naan Pizza

On Sunday, March 26, Chef Geoff Blount made Spinach and Greek Yogurt Naan Pizza for National Spinach Day!


2 small pre-cooked naan breads

1 green Onion sliced

½ cup plain Greek yogurt

1 tsp ranch spice blend

1 cup fresh baby spinach (stems removed)

½ cup shredded or sliced mozzarella

½ red onion sliced thin

2 TB shredded Parmesan

Salt, pepper, and olive oil to taste


1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

2. In a bowl mix the Greek yogurt, ranch spice and the sliced green onions till blended.

3. Place naan breads on the prepared baking sheet; spread each naan with the spiced yogurt mix. Arrange spinach, red onions, and mozzarella cheese onto each naan; top with tomato slices as an option. Top with a sprinkle of Parmesan cheese.

4. Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

5. Drizzle with good olive oil and season with salt and pepper.

For information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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