Ingredients
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1 (10 inch) flour tortillas
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butter-flavored oil, as needed
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1/2 cup sliced mushrooms
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black pepper, to taste
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granulated garlic, to taste
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salt, to taste
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1/2 teaspoon italian seasoning
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1/2 cup shredded mozzarella cheese
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1 tablespoon shredded parmesan cheese or 1 tablespoon romano cheese
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1 (10 ounce) box frozen chopped spinach, thawed
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1 (14 ounce) can artichoke hearts, drained and rough chopped
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1 cup shredded parmesan cheese or 1 cup romano cheese, blend
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1/2 cup shredded mozzarella cheese
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10 ounces prepared alfredo sauce
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1 teaspoon minced garlic
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1/4 cup diced tomato
Instructions
- 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 degrees 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 degrees 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.