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 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning 
1/4 cup diced tomatoes 
1/2 cup shredded mozzarella cheese 
1 tablespoon shredded Parmesan/Romano cheese


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


Pizza: In a hot saut? 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.