Applebee's-style Veggie Patch Pizza

  • 1 (10-inch) flour tortilla
  • Butter-flavor oil, as needed
  • 1/2 cup sliced mushrooms
  • Black pepper, to taste
  • Granulated garlic, to taste
  • Salt, to taste
  • 4 oz Hot Spinach and Artichoke Dip
  • 1/2 tsp Italian seasoning
  • 1/4 cup diced tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 1 Tbsp shredded Parmesan/Romano cheese
Spinach and Artichoke Dip Ingredients:
  • 1 (10 oz.) box frozen, chopped spinach, thawed
  • 1 (14 oz.) can artichoke hearts, drained and rough chopped
  • 1 cup shredded parmesan/Romano cheese blend
  • 1/2 cup shredded mozzarella cheese
  • 10 oz prepared Alfredo sauce
  • 1 tsp minced garlic
  • 4 oz (1/2 package) softened cream cheese image placeholder

Pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.

Brush tortilla with oil and place on griddle.

Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.

Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.

Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350° F.

Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese. Cut into wedges and serve.

Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350° F for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for the vegetable pizza or as a dip for chips.

Makes 4