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Preheat oven to 375°F (190°C). Heat oil in a pan on medum-high. Brown chorizo sausage in frypan and then transfer to a paper towel-lined plate to drain. Use a round cookie cutter to cut out small rounds of naan bread, and place on baking tray.
Top each round of naan bread with Summer Fresh Artichoke & Asiago Dip, a sprinkle of chorizo sausage, 1 or 2 spinach leaves and mozzarella cheese. Place in the oven and bake for 5-6 minutes or until top of pizzettes is golden brown. Remove from oven and serve with extra dip. Caution: HOT! TIP: Summer Fresh Roasted Red Pepper Dip, in place of Artichoke & Asiago, will give you a tangy zip! |
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*©2012, Trademark of Kashi Company used under licence. For more recipes, visit: http://www.kashi-summerfresh.com • Terms of Use • Privacy Policy |
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