Heat 2 teaspoons of olive oil in a skillet over medium heat, add the spinach and cover. Cook until spinach is wilted, stirring occasionally, about 2 minutes.

Toast the naan/flatbread on a skillet or in the oven.

Smear the hummus liberally over the naan. Layer with sauteed spinach, sun-dried tomatoes, and pine nuts. Drizzle with pesto sauce and sprinkle with cheese. Cut into pieces and serve.

Note: You can serve this hot like a hummus pizza by preparing the recipe on a baking sheet and baking at 400 degrees F for 12 to 15 minutes, or until the flatbread is crispy.