Hello, all! Sorry for the late posting, but I promise I can make up for it with this
affordable, very easy, and incredibly delicious recipe that will make you look
like a gourmet chef!
(*At my local Wegmans, of course!):
Wegmans Pure Olive Oil (16.9 fl. oz.) - $4.79
Food You Feel Good About Traditional Naan Bread Package (2 loaves) - $2.99
Wegmans Artichoke Asiago Dip (8 oz.) - $3.99
Wegmans Bruschetta Topping (8 oz.) - $3.99
Bocconcini Cheese Balls - ~$3.25/lb. (you only need ½ lb.)
Altogether the recipe costs just $19.88, and most of these items you will not even use all of! For instance, the olive oil will last for tons of other recipes and you should consider using the leftover Artichoke Asiago Dip and Bruschetta Topping as a snack with crackers or on toasted Italian Bread for a delicious alternative to garlic bread with your next pasta dish. Yum!
Let’s Get Cookin’:
Ingredients:
1/4 (about 2 cups) of the Baby Spinach
1 tsp Pure Olive Oil
Salt and pepper to taste
2 loaves of the Traditional Naan Bread
4 Tbsp Artichoke Asiago Dip
6 Tbsp Bruschetta
4 balls Bocconcini, sliced into fifths
Directions:
1. Preheat the oven to 375° and spray a cooking sheet with non-stick cooking spray.
3. Next, place both Naans on the cooking sheet and spread each loaf with 2 tablespoons of the artichoke dip.
4. Top each Naan with ½ the spinach, 3 tablespoons of bruschetta, and 10 slices of the bocconcini. Season to taste with salt and pepper.
5. Put the sheet in the oven and cook for about 9-12 minutes. The edges should be toasted and the cheese should be melted.
Tip(s)/What I learned:
-Be sure not to use too much oil on the spinach or too much dip on the Naans or the pizza can get soggy.
-For crispier pizza, use less oil and dip and preheat oven to 400°, but keep a closer watch.
-The pizza can be hard to cut so to make it easier I suggest using kitchen scissors.
-Next time I do the recipe I want to use a little less of everything and put the spinach and bruschetta on top of the cheese for aesthetic purposes. I want the finished product to look a little more like this:
...but that's what happens when you're learning new recipes, right? You learn better ways and new techniques for future cooking experiences!
-For crispier pizza, use less oil and dip and preheat oven to 400°, but keep a closer watch.
-The pizza can be hard to cut so to make it easier I suggest using kitchen scissors.
-Next time I do the recipe I want to use a little less of everything and put the spinach and bruschetta on top of the cheese for aesthetic purposes. I want the finished product to look a little more like this:
...but that's what happens when you're learning new recipes, right? You learn better ways and new techniques for future cooking experiences!
My last tip: most of all, have fun with the recipe
and don’t be afraid to add your own favorite toppings, like olives or peppers!
and don’t be afraid to add your own favorite toppings, like olives or peppers!
Enjoy! ツ
