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Applebees Veggie Patch Pizza

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Ingredients

Adjust Servings:
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

Nutritional information

1513.9
Calories
748 g
Calories From Fat
83.1 g
Total Fat
45.6 g
Saturated Fat
243.4 mg
Cholesterol
3388 mg
Sodium
108.2 g
Carbs
45.5 g
Dietary Fiber
12.9 g
Sugars
97.8 g
Protein
555g
Serving Size

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Applebees Veggie Patch Pizza

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    Cuisine:

    This is first review. I had not had this appetizer in years, and I'm not in any way a vegetarian, but this was always my favorite thing on Applebee's menu and I've never been a fan of theirs after they took it off. Keeping this simple, this recipe is pretty much exactly how I remember this dish. It's rich, satisfying, comfort food at its finest! It's a little bit of work, but if you loved the original, you should love this one. I followed the recipe as written (I had enough topping to make more than one pizza) and I wouldn't change a thing.

    • 80 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Applebee’s Veggie Patch Pizza, Whenever we go to Applebee’s we have to get a Veggie Patch Pizza! I discovered this recipe on Recipe Goldmine I hope you will enjoy it!, This is first review I had not had this appetizer in years, and I’m not in any way a vegetarian, but this was always my favorite thing on Applebee’s menu and I’ve never been a fan of theirs after they took it off Keeping this simple, this recipe is pretty much exactly how I remember this dish It’s rich, satisfying, comfort food at its finest! It’s a little bit of work, but if you loved the original, you should love this one I followed the recipe as written (I had enough topping to make more than one pizza) and I wouldn’t change a thing , This was delicious! used a whole bag of fresh spinach (chopped in the food processor) I also substituted about 3-4 oz of mayo and 2-3 oz sour cream in place of the alfredo sauce I made a couple pizza crusts from pouches instead of using tortillas because I wanted a more substantial crust I had enough filling for both pizzas with a little bit left over for dip Really enjoyed it!


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    Steps

    1
    Done

    Pizza: in a Hot Saut Pan or on a Griddle, Place Sliced Mushrooms and Butter-Flavor Oil and Season With Salt, Pepper and Garlic.

    2
    Done

    Cook Until Hot.

    3
    Done

    Brush Tortilla With Oil and Place on Griddle.

    4
    Done

    Spread Spinach and Artichoke Dip Evenly on Top of Tortilla to Within 1/2 Inch of the Edge.

    5
    Done

    Top With Mushrooms, When Cooked, Italian Seasoning and Diced Tomatoes.

    6
    Done

    Sprinkle Shredded Mozzarella Cheese Over Pizza and Remove from Griddle and Place on a Pizza Pan in an Oven Preheated to 350 Degrees F.

    7
    Done

    Remove from Oven When Cheese Is Melted and Top With Shredded Parmesan/Romano Cheese.

    8
    Done

    Cut Into Wedges and Serve.

    9
    Done

    Spinach and Artichoke Dip: Combine Ingredients Thoroughly in a Bowl and Spread Mixture Into a Small Baking Dish.

    10
    Done

    Bake in an Oven Preheated to 350 Degrees F For 30 Minutes or Until Cheeses Are Bubbling and Melted.

    11
    Done

    Serve as the "sauce" For the Vegetable Pizza or as a Dip For Chips.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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