Thursday, February 24, 2011

Grilled Naan Pizza

Prepared by Kathi-Anne

  • 1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
  • 1 tsp Wegmans Pure Olive Oil
  • Salt and pepper to taste
  • 1 pkg (2 loaves) Food You Feel Good About Traditional Naan
  • 4 Tbsp Summer Fresh Artichoke & Asiago Dip (Cheese Shop), divided
  • 6 Tbsp Summer Fresh Bruschetta (Cheese Shop), drained, divided
  • 4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided
You'll Need: Grill foil; non-stick cooking spray

  1. Preheat grill on MEDIUM-HIGH.
  2. Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
  3. Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
  4. Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
  5. Quarter pizzas; serve immediately.
Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

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