Preparation

• In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.
  
  Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.
  
  Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.
  
  Change it up: Grilled Spinach and Ricotta Naan Pizzas
  Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.