RCI-SN.003.0290.001
Vegetable Patch Pizza
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.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- inch flour tortilla10 unit
- butter flavored oil as needed1 unit
- ½ cup
- 1 teaspoon
- ⅛ teaspoon
- 1 teaspoon
- hot spinach and artichoke dip (see recipe below)4 ounces
- ½ teaspoon
- ¼ cup
- ½ cup
- 1 tablespoon
Method
1
Preheat oven to 425°F and lightly brush both sides of each flour tortilla with butter flavored oil.
2
Arrange brushed tortillas on baking sheets in a single layer.
3
Bake tortillas for 3-4 minutes until they begin to crisp and lighten in color.
4 minutes
4
Remove tortillas from oven and spread approximately ½ ounce of hot spinach and artichoke dip evenly over each tortilla.
5
Distribute sliced mushrooms, diced tomatoes, shredded mozzarella cheese, and Parmesan cheese evenly across all tortillas.
6
Sprinkle Italian seasoning, granulated garlic, salt, and freshly ground black pepper over the topped tortillas.
7
Return pizzas to oven and bake for 7-8 minutes until cheese is melted and edges of tortillas are crispy and golden brown.
8 minutes
8
Remove from oven and allow to cool for 1-2 minutes before serving.