PIZZA = Spinach Artichoke Dip Pizza

By pattiwarner

Ingredients

• 10 inch flour tortilla
• 1/2 cup sliced mushrooms
• Salt and Pepper to taste
• Granulated garlic to taste
• Hot Spinach and Artichoke Dip
• 1/2 tsp. Italian seasoning
• 1/4 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 Tbsp. shredded Parmesan
• SPINACH AND ARTICHOKE DIP
• 10 ounce box frozen, chopped spinach, thawed
• 14 ounce can artichoke hearts, drained and rough chopped
• 1 cup shredded Parmesan cheese
• 1/2 cup shredded monnarella cheese
• 10 ounces prepared Alfredo sauce
• 1 tsp. minced garlic
• 4 ounces softened cream cheese

Preparation

Step 1

Cook sliced mushrooms in butter and oil and season with salt, pepper and garlic until hot. Spread spinach and artichoke dip to within 1/2 inch of the edge of the tortilla. Top with cooked mushrooms, Italian seasoning and diced tomatoes. Sprinkle with mozzarella cheese and place in oven preheated to 350 degrees. Bake until cheese is melted.
Top with Parmesan cheese.

Spinach and Artichoke Dip: Combine ingredients thoroughly in bowl and spread mixture into a small baking dish. Bake in 350 degree oven for 30 minutes or until cheesed are melted and bubbling.