Tuesday, October 6, 2015

Roasted Vegetable Dip and Chicken Pizza

Perfect Pairing:  Golden Home Pizza Crust

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One of my all-time favorite recipes on my blog is this Roasted Vegetable Dip.  I have made it countless times. 


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A healthy mix of red peppers, red onion, eggplant, garlic, olive oil, and seasonings are roasted then processed with tomato paste and red pepper flakes.  It is ridiculously delicious and guilt-free. I have used it as a dip for crackers, vegetables, or as a spread on crostini or on a grilled cheese sandwich.  It is so versatile.


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My new favorite use is using it as a pizza sauce.  Start with a pre-baked pizza crust, top it with a generous spread of the Roasted Vegetable Dip, cooked chicken, red onion or shallot, cheese, and a sprinkle of red pepper flakes.  It is great as a main course or cut into smaller pieces for an appetizer.


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I just discovered these Golden Home Pizza Crusts.  They are super thin and crispy.  If you have a pizza stone, use it with these crusts.  The nutritional stats are pretty great too, especially when you compare it to Chicago deep dish pizza.  Egads.  I am not being sponsored in any way by this company, in fact, I have not been able to find them in my local store so I have to ask my mom to stock up for me at her grocery.


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Roasted Vegetable Dip and Chicken Pizza

Lindsay at Perfecting the Pairing


Ingredients:
  • 1 premade pizza crust
  • 1 cup Roasted Vegetable Dip
  • 1 ½ cups chopped, cooked chicken
  • 1 small red onion, sliced (or shallots)
  • 1 cup mozzarella cheese
  • Red pepper flakes


Directions:

Preheat the oven according to crust directions.  If you have a pizza stone, preheat that as well.  Spread the Roasted Vegetable Dip on the crust, top with chicken, onions or shallots, cheese, and red pepper flakes to taste.  Cook on pizza stone or on oven rack, according to crust directions.

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