Approximately 20 minutes

• 2 Indian naan breads (approximately 200g each)
• 200g baby spinach leaves
• 150g Greek yogurt
• 1 teaspoon toasted cumin seeds
• 2 tablespoons sesame seeds
• 2 tablespoons coconut flakes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Preheat your oven to 200°C (392°F) or the equivalent temperature for your oven settings.

Prepare the Toppings:

• In a dry pan, toast the cumin seeds over medium heat until fragrant. Remove them from the heat and set aside.
• In the same pan, lightly toast the sesame seeds and coconut flakes until they turn golden brown. Be sure to keep a close eye on them, as they can quickly burn. Set them aside as well.

Saute the Spinach:

• In a pan, heat 1 tablespoon of olive oil over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the baby spinach leaves and sauté until wilted, which should take about 2-3 minutes.
• Season the spinach with salt and pepper, then remove from the heat.

Prepare the Yogurt Sauce:

• In a small bowl, mix the Greek yogurt with half of the toasted cumin seeds. This will give the yogurt a delightful flavour.

Assemble and Bake:

• Place the Indian naan breads on a baking sheet lined with parchment paper.
• Spread the Greek yogurt mixture evenly over the naan breads, leaving a small border around the edges.
• Top the yogurt with the sautéed spinach, toasted sesame seeds, and coconut flakes.
• Drizzle the remaining olive oil over the pizzas and sprinkle with the remaining toasted cumin seeds.
• Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the edges of the naan are golden brown, and the toppings are heated through.

Remove the pizzas from the oven, slice them, and serve immediately.

• Calories: 482 kcal
• Protein: 14g
• Carbohydrates: 54g
• Sugars: 3g
• Fat: 24g
• Saturated Fat: 7g
• Salt: 700mg