Vegetable Patch Pizza
Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987. From "Catsrecipes Y-Group"[1]
Ingredients
- 10 inch flour tortilla
- butter flavored oil as needed
- ½ cup sliced mushrooms
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon granulated garlic
- 1 teaspoon salt
- 4 ounces hot spinach and artichoke dip (see recipe below)
- ½ teaspoon Italian seasoning
- ¼ cup diced tomatoes
- ½ cup shredded mozzarella cheese
- 1 tablespoon shredded Parmesan cheese
Artichoke and Spinach Dip
- 14 ounce can artichoke hearts drained and rough chopped
- 10 ounce box frozen chopped spinach thawed
- 1 cup shredded Parmesan romano cheese blend
- ½ cup shredded mozzarella cheese
- 10 ounce jar alfredo sauce
- 1 teaspoon minced garlic
- 4 ounces softened cream cheese
Procedures
- On a griddle place sliced mushrooms and butter flavor oil and season with salt, pepper and garlic then cook until hot.
- Brush tortilla with oil and place on griddle.
- Spread spinach and artichoke dip evenly on top of tortilla to within ½ inch of the edge.
- Top with mushrooms, Italian seasoning and diced tomatoes then sprinkle shredded mozzarella cheese over pizza then 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 Parmesan cheese.
- Cut into wedges and serve.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
