Applebee's Vegetable Pizza with Spinach Artichoke Sauce
Copycat vegetable pizza uses delicious spinach-artichoke dip as a sauce, rather than tomatoes. It's not your typical pizza, but that's what makes it so interesting!
- 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 ounces Hot Spinach and Artichoke Dip
- 1/4 cup tomatoes, diced
- 1/2 teaspoon Italian seasoning
- 1/2 cup mozzarella cheese, shredded
1. To make pizza: In a hot saute pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.
2. 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 degrees F. Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese. Cut into wedges and serve.
TO MAKE SPINACH AND ARTICHOKE DIP:
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese
1. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted. Serve as sauce for the pizza, or as dip for bread or chips.
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