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Category: Pizza
Prep Time: Cook Time: Total Time:
APPLEBEE'S 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 ozs 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
1 (10 oz) box frozen, chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ozs prepared Alfredo sauce
1 tsp minced garlic
4 ozs (1/2 package) softened cream cheese
Pizza: In a hot sauté pan, 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 skillet and place on a pizza pan and bake at 350. Remove from oven when the 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 at 350 for 30 minutes or until cheeses are bubbling and melted. Serve as the "sauce inch for the vegetable pizza or as a dip for chips.
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APPLEBEE'S VEGGIE PATCH PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
APPLEBEE'S 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 ozs 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
1 (10 oz) box frozen, chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ozs prepared Alfredo sauce
1 tsp minced garlic
4 ozs (1/2 package) softened cream cheese
Pizza: In a hot sauté pan, 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 skillet and place on a pizza pan and bake at 350. Remove from oven when the 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 at 350 for 30 minutes or until cheeses are bubbling and melted. Serve as the "sauce inch for the vegetable pizza or as a dip for chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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