Artichoke & Asiago Pizza with Summer Fresh Artichoke & Asiago Dip

2                                  9” Flour tortillas

4 tbsp (60ml)                 Summer Fresh Artichoke & Asiago Dip

1½ cups (375ml)            Italian style cheese(parmesan, romano), shredded

2 cups (500ml)               Baby spinach leaves

½ cup (125ml)               Kalamata olives, sliced

¾ cup (175ml)               Artichoke hearts, chopped

½ cup (125ml)               Feta cheese, crumbled

1.      Spray two non-stick pans with cooking spray.  Place a tortilla on each pan, and spread 2 tbsp (30ml) Summer Fresh Artichoke & Asiago dip on each one.

2.      Sprinkle ¾ cup (175ml) of Italian cheese on each tortilla.  Sprinkle 1 cup (250ml) of spinach on each tortilla.

3.      Garnish with olives, artichokes, feta cheese and Italian cheese.

4.      Bake in 350°F (180°C) oven for 10 to 12 minutes or until golden brown and bubbly.  Cool for several minutes and serve.

Serves 2 as main courses, or 10 to 12 as small appetizers.

Recipe courtesy of Summer Fresh Salads Inc.  www.summerfresh.com