Ingredients:

1 teaspoon olive oil
3 scallions, thinly sliced
2 garlic cloves, minced
¼ teaspoon dried oregano
¼ teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¹/³ cup crumbled reduced-fat soft goat cheese
¼ cup snipped fresh dill
2 whole wheat naan flat breads
1 cup halved cherry tomatoes
¾ cup shredded part-skim mozzarella cheese

Directions:

Preheat oven to 425°F.

Heat oil in large nonstick skillet over medium heat. Add scallions and cook, stirring frequently, until softened, about 4 minutes. Stir in garlic, oregano, and salt; cook, stirring, 1 minute. Stir in spinach and cook until heated through, about 2 minutes. Remove skillet from heat and stir in goat cheese and dill.

Place naan on ungreased baking sheet. Top each evenly with spinach mixture, spreading to edge. Sprinkle evenly with tomatoes; bake until naan are crisp on bottom and along edges, about 10 minutes.

Sprinkle pizzas evenly with mozzarella; bake just until cheese begins to soften, about 3 minutes. Cut each pizza in half.