Garlic Dip Pizza
After trying Trader Joe’s garlic spread dip years ago, I knew I needed to find a way to incorporate it into as many recipes as possible. It’s a smooth dip that has a strong flavor in it that basically punches you in the face with garlic and I love it. This would be great as a full sized pizza, but I love using the garlic naan from TJ’s because it makes an incredible pizza in like ten minutes.
I’ve always liked restaurants where they put dressed greens on top of a pizza. It not only adds extra body to your pizza, but I feel a little better having a salad on top of my pizza. 😊 There is something so refreshing about the dressed arugula salad with the roasted garlic and pine nuts. This is the perfect appetizer or lunch, and I am always full and happy after eating this pizza.
Another combo I love with the garlic naan and spread is by using them as a “hot dog” bun for a Tofurky Italian sausage. I heat up the naan, spread the dip on it and fold the sides up over a grilled sausage. It’s a hulked up hot dog and I love it.
This garlic dip is also great on potatoes in every form, roasted veggies, garlic toast, pasta, any Mexican dish and many more. Have you had it before? What do you put it on? Let me know in the comments so I can try out new ways to eat this awesome dip.
Thanks for reading,
Jessica
Garlic Dip Pizza
Ingredients
- 2 Trader Joe’s vegan garlic naan. ** See notes below
- 6 TBSP of Trader Joe’s garlic spread dip (not garlic hummus but it usually near the hummus. It is in a clear container with a purple label.)
- 4 TBSP raw, shelled pine nuts (TJ’s has a great price on these)
- 1 TBSP herbes de Provence (Italian seasoning can be a sub)
- 2 TBS Savory Spice Blend
- 1 TBSP chopped garlic
- Fresh cracked pepper
- Sprinkle of TJ’s 21 Seasoning Salute
- ½ cup finely shredded Violife parmesan cheese for topping when cooked
- 7 slices of vegan mozzarella if you want to add extra cheese. This pizza is great without it so this is optional.
- Optional: Sprinkle of TJ’s Mushroom Umami seasoning, Onion Salt, and South African Smoked seasoning blend if you want a little extra kick.
- 1 7 ounce bag of organic arugula
- Juice of one lemon
- ¾-1 TBSP olive oil
- ½ TSP Savory Spice blend
- Salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 375. In a bowl put all your arugula ingredients in a bowl and stir well. I will usually use my hand the first time to massage the leaves with the lemon/oil mixture. Occasionally stir the salad with a fork to help break the arugula down. You want the lemon and oil dressing to dial down some of the bitterness of the raw arugula. Set aside.
- Lay the naan on a baking sheet and top the garlic dip, spreading evenly like a pizza sauce. Sprinkle the pine nuts all over both pizzas evenly. Top with all the seasoning and add the sliced mozzarella if you are using it. Save the shredded parmesan cheese for after the pizza comes out of the oven. I use the block of Violife parmesan cheese and grate it because it’s the closest to the real thing I can find. I could take bites off the whole block because it is so good. Place in the oven for 5-8 minutes until garlic dip is bubbling and crust is golden brown.
- Slice and plate pizza and give the arugula salad one final toss in the bowl. Split the salad between the two pizzas by topping them with it so all of the garlic dip is covered with salad. Top with the shredded parmesan and serve.
- This serves two.
Notes:
Notes: You want to get the smaller pack of five naan that are in the bakery section of the store. Depending on region and type, not all the naan they sell is vegan like the ones sold in the frozen section. You can use another brand if needed as long as it is vegan.
