Description Edit

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.

• Contributed by Catsrecipes Y-Group

Ingredients Edit

• 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 Edit

• 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

Directions Edit

1. On a griddle place sliced mushrooms and butter flavor oil and season with salt, pepper and garlic then cook until hot.
2. Brush tortilla with oil and place on griddle.
3. Spread spinach and artichoke dip evenly on top of tortilla to within ½ inch of the edge.
4. 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.
5. Remove from oven when cheese is melted and top with Parmesan cheese.
6. Cut into wedges and serve.