This one was inspired by the fact that I didn’t have a lot of stuff on hand for dinner the other night, but my husband had returned home with a package of whole wheat naan bread. And so, I came up with this variation on pizza. It was inspired by a recipe I read years ago, in Vegetarian Times, about pizza that used dijon mustard instead of tomato sauce.

Ingredients (for 2 “pizzas”):

2 whole wheat naan breads

2 tbs. coarse grain mustard

2 tbs. olive oil

2 – 3 cups fresh baby spinach

1/2 avocado

1 can organic sliced mushrooms (or fresh. Yep, fresh would have been better)

Daiya mozzarella-style shredded cheese

How to:

Pre-heat oven to 350 degrees

Place naan breads on a baking sheet

Spread 1 tbs. of olive oil on each of the breads, followed by 1 tbs. of mustard

Steam the spinach for a couple of minutes, then drain well, divide evenly, then spread onto the bread.

Add the avocado, sliced or chopped

Add the mushrooms, then top off with a handful of Daiya cheese on each pizza

Bake for about 8 – 10 minutes, until the cheese is sizzling.

Enjoy!