Tuscan Balsamic Pizza

Enjoy tastes straight from the Italian countryside with this pizza topped with tomatoes, pesto, sweet onions and Marzetti® Spinach Veggie Dip.
Dish type
Ready in
35 minutes


  • 1 cup Marzetti Spinach Veggie Dip
  • 1 cup grape tomatoes, halved
  • 1 cup chopped radicchio
  • 2 Tbsp. balsamic vinegar
  • 1 (13.5 ounce) refrigerated pizza crust
  • 1/4 cup basil pesto
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. fresh basil leaves, rolled up and thinly sliced
  • 2/3 cup Parmesan cheese shavings


Prep Time
20 minutes
Cook Time
15 minutes
Ready in
35 minutes
  1. Preheat oven to 400°F.
  2. In a medium bowl, combine tomatoes, radicchio, onions and balsamic vinegar and set aside.
  3. Spray a large cookie sheet with cooking spray. Unroll pizza crust dough onto a cookie sheet. Either leave dough as a rectangle or press into a 12 to 14 inch circle. Bake 8 to 9 minutes, or until just golden brown. Remove from oven; let cool 5 minutes.
  4. In a medium bowl, combine Marzetti® Spinach Veggie Dip, basil pesto, and crushed red pepper. Spread mixture over pizza crust. Drain balsamic vinegar from vegetables and top pizza crust with vegetables. Sprinkle with basil and Parmesan shavings. Return pizza to oven and bake 5 to 6 minutes, or until cheese begins to melt. Remove from oven and cut as desired. Serve.