Ingredients
3 small yellow summer squash, sliced 1/4 inch thick1 tablespoon olive oil1/2 teaspoon salt2 cups fresh baby spinach, coarsely chopped2 naan flatbreads1/3 cup roasted red pepper hummus1 carton (8 ounces) fresh mozzarella cheese pearlsPepper
Preparation
Preheat oven to 425°. Toss squash with oil and salt; spread evenly in a 15x10x1-in. baking pan. Roast until tender, 8-10 minutes. Transfer to a bowl; stir in spinach.
Place naan on a baking sheet; spread with hummus. Top with squash mixture and cheese. Bake on a lower oven rack just until cheese is melted, 4-6 minutes. Sprinkle with pepper.
