3 naan flatbread see note*
1 10-ounce container Sabra Roasted Pine Nut Hummus or homemade
sliced mushrooms, chopped bell peppers and onion
2.5 ounces baby spinach
1/4 cup sun-dried tomatoes drained, patted dry and sliced
2 tablespoons pine nuts, toasted
1/4 cup pesto sauce or marinara
1/3 cup feta or goat cheese crumbles or sub non dairy cheese

3 naan flatbread see note* 1 10-ounce container Sabra Roasted Pine Nut Hummus or homemade 2 5 ounces baby spinach 1/4 cup sun-dried tomatoes drained, patted dry and sliced 2 tablespoons pine nuts, toasted 1/4 cup pesto sauce or marinara 1/3 cup feta or goat cheese crumbles or sub non dairy cheese

Water sauté mushrooms, peppers, and onion till tender. Add the spinach and cover. Cook until spinach is wilted, stirring occasionally, about 2 minutes.
Toast the naan/flatbread on a skillet or in the oven (opt)
Smear the hummus or marinara or pesto liberally over the naan. Layer with sauteed veggies, spinach, sun-dried tomatoes, and pine nuts. and sprinkle with cheese. bake at 350 for 10 minutes. Cut into pieces and serve.
Recipe Notes-
*You can use any gluten-free flatbread or your own homemade pizza crust. Add any sautéed veggie you have on hand.