Facebook Spinach and Crème Fraiche Pizza Recipe | The Spice Tailor

Spinach and Crème Fraiche Pizza

This delicious pizza is light and delicious and, in fact, with The Spice Tailor Naans, I think these are even tastier than pizzas! You can use any of the naans from The Spice Tailor range that you have or like. It works with all. This is one version of the naan-pizza, there are others on the Spice Tailor website, but once you start, you won’t be able to stop yourself creating your own!
  • 1serves
  • 10mins prep
  • 3mins cook
Spinach and Crème Fraiche Pizza
This delicious pizza is light and delicious and, in fact, with The Spice Tailor Naans, I think these are even tastier than pizzas! You can use any of the naans from The Spice Tailor range that you have or like. It works with all. This is one version of the naan-pizza, there are others on the Spice Tailor website, but once you start, you won’t be able to stop yourself creating your own!
Made with
Garlic & Coriander Naans

Garlic & Coriander Naans

Discover

Share on social

  • Facebook
  • Twitter

Ingredients

  • 1 pack of The Spice Tailor Flame Baked Garlic and Coriander Naan or Plain Naan
  • 2 good tbsp crème fraiche
  • 2 tsp sun dried tomato paste
  • 2 tsp extra virgin olive oil
  • 2 small handfuls baby spinach
  • ¼ small red onion, finely sliced
  • Salt and freshly ground black pepper to taste

Method

  1. Heat the oven to 180°C (Fan 160°C/Gas Mark 4) and place the baking tray inside on the middle shelf.
  2. Place the cleaned spinach in a large bowl. Boil the kettle and pour over the spinach to cover, cover the bowl and allow to steam-cook for 2 minutes.
  3. Heat the olive oil in a small frying pan. Add the onions and a good pinch of salt and fry until golden. Meanwhile, drain the hot water and refresh the spinach with cold water. Squeeze this out and place the spinach in the pan with the cooked onions. Stir-fry for a minute or two and turn the heat off.
  4. Spread the crème fraiche over the naan leaving a 2cm border. Spread the sun-dried tomato evenly over the crème fraiche and place the wilted spinach over the top and sprinkle over some black pepper. Place in the oven and bake for 3 minutes. Take out and serve hot cut into wedges.

Related recipes

Thai Red Pumpkin Curry
View Recipe
Crispy Mushroom Lettuce Bites with Red Cabbage Slaw
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Creamy Rogan Mushrooms
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Fresh Cranberry and Mango Chutney
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Lime Glazed Corn on the Cob
View Recipe
Sweet Potato with Lime Chutni and Sour Cream
View Recipe
Hyderabad Vegetable Biryani
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Spiced Veggie Lasagne
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Crispy Lentil Fritters
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe