*This post is sponsored by La Terra Fina. But the opinions are my own.
When asked if I would be interested in trying La Terra Fina dips I couldn’t jump on the bandwagon fast enough. I mean, you tell me if this doesn’t scream my name: gluten-free, contain no nuts or trans-fats and are made without artificial colors, flavors or preservatives! Love! Not only was I excited to try the dips, I was equally excited to create a recipe! Our garden this year did pretty well and I love thinking of new ways to incorporate seasonal vegetables in to my cooking. This pizza is the perfect way to do just that.
Who doesn’t love spinach & artichoke dip? It’s one of my favorites and I felt like would make the perfect base for pizza. Jam packed with flavor it paired well with my fresh picked home-grown veggies! Sliced in to small portions, this makes the perfect appetizer and party starter. Make this for your next get together and everyone will want the recipe! Not only is it delicious, but with the help of a pre-made puff pastry this can be made in 30 minutes or less from start to finish. Hurry and snag the ingredients and make soon!
Spinach & Artichoke Veggie Pizza
This Spinach & Artichoke Veggie pizza is made simple with La Terra Fina Chunky Spinach Artichoke & Parmesan Dip is a great way to use up seasonal veggies! Perfect appetizer, or even main dish!
- 1 puff pastry
- 1 egg + 1 tbsp. water beaten
- 1 10 oz. La Terra Fina Chunky Spinach Artichoke & Parmesan Dip
- 1/2 medium zucchini thinly sliced
- 3-4 mini sweet peppers thinly sliced
- 1 medium tomato thinly sliced
- 1 medium bell pepper thinly sliced
Pre-heat oven to 400°F.
Unfold the pastry sheet onto a lightly floured surface. Roll into a 15x10-inch rectangle and place onto a baking sheet or stone. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim.
Brush the edges of the pastry with the egg mixture. Prick the center of the pastry thoroughly with a fork.
Spread an even layer of La Terra Fina Chunky Spinach Artichoke & Parmesan Dip over your pastry. Top with your seasonal veggies: zucchini, sweet peppers, tomato, & bell pepper.
Bake for 15 minutes or until the pastry is golden brown.
*The nutritional information is not calculated correctly. Generally, the puff pastry will be as follows: Amount Per Serving (serving size) = 1/6 sheet: 160 calories. For the spinach & artichoke dip: Amount Per serving (serving size) = 2 tbsp: 90 calories. Unfortunately, the nutrition label within my recipe card is not editable.
But wait! There’s more!
Do you want to make my Spinach & Artichoke Veggie Pizza? Want to create a La Terra Fina recipe of your own? Now is the perfect time! La Terra Fina is looking for fun new ways to use these dips, plus summer vegetables in a recipe! Snap a picture of you enjoying the recipe you’ve made on your Facebook, Twitter, or Pinterest page and make sure to use the hashtag #LTFshare! Head over to their site to learn more about it here & fill out a submission form to make you eligible to win.What could you win? You could win one of La Terra Fina’s monthly prize pack (and trust me, their dips are amazing)! Be sure to keep up with all the latest news and recipes for La Terra Fina here: Facebook, Twitter or Pinterest, Who knows? You just may be rewarded for capturing your “moments of sharing” La Terra Fina!
Here is a little more pizza inspiration for ya today!!