Best Applebees Veggie Patch Pizza Recipes

Veggie Patch Pizza (Copycat Applebee's) image

Provided by Crystal

Number Of Ingredients 17

4 10 inch flour tortillas
olive oil
1 cup diced mushrooms
1 cup diced onions
salt & pepper to taste
5 cloves garlic (minced)
1 teaspoon italian seasoning
1 medium tomato (diced)
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 10 ounce box frozen chopped spinach, thawed & excess liquid squeezed out
1 14 ounce can artichoke hearts, drained & chopped
1 cup shredded parmesan cheese
1 ⁄2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
2 tablespoons garlic powder
4 oz softened cream cheese

Steps:

In a hot sauté pan, saute the diced mushrooms & onion in enough oil to cover the bottom of the pan. Season with salt & pepper. Once they are tender & lightly browned, stir in the minced garlic. Cook for another 1-2 minutes, stirring often.
Brush tortilla with oil and place on a griddle or large pan. Cook on both sides until lightly browned. Remove to a baking sheet. Repeat with the other tortillas.
Spread spinach and artichoke dip evenly on top of each tortilla to within 1/2 inch of the edge. Top with the cooked mushroom & onion mix, then the diced tomatoes. Evenly sprinkle the pizzas with the mozzarella cheese. Cook at 350 until the cheese is melted. Sprinkle with the shredded Parmesan cheese & slice into wedges to serve.
Note: the spinach artichoke dip makes about double of what you need. Place the rest in a small casserole dish & bake at 350 for about 30 minutes to serve as a dip. You can also keep it in the fridge for future pizzas... or increase the pizza servings to use it all up. Using premade spinach artichoke dip is also an option.

Applebee's Veggie Patch Pizza Recipe - (5/5) image

Provided by aaformby

Number Of Ingredients 20

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

Steps:

Directions Pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. 2Cook until hot. 3Brush tortilla with oil and place on griddle. 4Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge. 5Top with mushrooms, when cooked, Italian seasoning and diced tomatoes. 6Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F. 7Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese. 8Cut into wedges and serve. 9Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. 10Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted. 11Serve as the "sauce" for the vegetable pizza or as a dip for chips

Applebee's Veggie Patch Pizza image

Provided by Bev I Am

Time 1h

Yield 1 pizza, 1-2 serving(s)

Number Of Ingredients 17

1 (10 inch) flour tortillas
butter-flavored oil, as needed
1/2 cup sliced mushrooms
black pepper, to taste
granulated garlic, to taste
salt, to taste
1/2 teaspoon italian seasoning
1/4 cup diced tomato
1/2 cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese or 1 tablespoon romano cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan cheese or 1 cup romano cheese, blend
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
0.5 (4 ounce) package softened cream cheese

Steps:

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.