My sister-in-law, Susanne, niece, daughter and I are having dinner together tonight. We want something healthy, easy and fun to make. Susanne recently clipped a recipe from the July 2010, issue of Better Homes and Gardens, reminding me of another naan flatbread pizza I made a couple of months back.

We followed the recipe, for the most part, substituting feta for the garlic and herb goat cheese and tossing fresh basil with the tomatoes. I've had good luck using the Fabulous Flats Naan flatbread recipes in the past (see Naan Pizza with Asparagus and Roasted Tomatoes), and used this particular brand for the recipe. Pitted kalamata olives and shredded chicken would be great additions, as well.

Recipe adapted from the July (2010) issue of Better Homes and Gardens.

Yield: 4 personal flatbread “pizzas”
Cost: apx. $17
Time: 25 minutes

Ingredients

4 Naan whole-grain flatbread (2 packages)
2 tablespoons extra virgin oil
6 ounces fresh baby spinach
12 ounces marinated artichoke hearts
1 large tomato, chopped
1/2 cup basil, torn into large pieces
6 ounces crumbled feta

Directions

1. Preheat gas or electric to medium heat.
2. Brush both sides of flatbread with olive oil. Grill both sides of naan 3-4 minutes on each side or until both sides are lightly toasted.
3. Remove from grill. Divide fresh spinach on top of flatbreads. Combine tomatoes and basil and divide mixture and artichokes on top of spinach. Sprinkle with feta and return to grill.
4. Cover grill and cook until spinach is just wilted and feta is creamy.