1. Place spinach in microwave-safe bowl with 1/4 cup water.
Cover with saran wrap. Microwave for up to 2 minutes. Let cool
before handling. Squeeze spinach dry; divide into thirds.
2. Spread each naan with 2 Tbsp pesto; layer evenly with tomatoes
and 1/3 of the spinach. Sprinkle each with 1 Tbsp cheese.
3. Transfer pizzas carefully to preheated stone. Bake 7-9 min,
until edges and bottom start to brown.
Originally Submitted
10/10/2012
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