• Step 1

  Heat olive oil in large skillet on MED-HIGH. Add spinach; season with salt and pepper. Stir until wilted; set aside.

• Step 2

  Spread each naan with 1 Tbsp alfredo sauce; top each with half the cheese, spinach, and artichokes. Cook using desired method.

• Step 3

  Oven: Preheat oven to 450 degrees with rack in center. Transfer pizzas directly to oven rack. Back, 7-10 min, until crust begins to brown.

• Step 4

  Oven with Pizza Stone: Set stone in cold oven; heat 15 min at 450 degrees. Transfer pizzas carefully to preheated stone (use oven mitts; stone is extremely hot). Bake, 5-7 min, until crust begins to brown.

• Step 5

  Grill: Preheat grill to MED. Place naan on nonstick foil sheet; transfer to grill. Grill, covered, 5-10 min, until crust begins to brown.

• Serve remaining Parmesan Cream Sauce with pasta, or freeze remaining sauce for another use later on. • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

Note: When servings & ingredients are modified, nutrition & directions may vary.