1. 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.
2. 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.
3. 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!
Serves 12 • Prep Time: 20 minutes • Cook Time: 5-6 minutes