For the Wegmans’ pizza, I changed a few things. I used 1 teaspoon of garlic olive oil with the baby spinach and cooked it for a few minutes in a pan before making the pizza. I also used a bag of shredded mozzarella, approximately 1 cup, instead of using bocconcini. I opted for cooking it in the oven at 400 degrees F for 12 minutes instead of using the grill.
Salt and pepper to taste
1 pkg (2 loaves) Traditional Naan
4 Tbsp Wegmans Artichoke Asiago Dip (Cheese Shop), divided
6 Tbsp Wegmans Bruschetta Topping (Cheese Shop), all extra liquid drained, divided
4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided
Spread each naan with about 2 Tbsp artichoke dip. Next top with 1/2 of the spinach, 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper. Next, spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil and close grill. Cook for about 7-9 min, occasionally checking -be sure to watch for flare-ups. Cook until toasted, making sure not to burn the pizza. Cut & serve while hot. Enjoy!