In a hot saut? 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.
Applebee's Spinach Pizza
2 whole pita breads
1 10 oz package frozen spinach
1/3 cup nutritional yeast
1 medium onion
5 or 6 plum tomatoes
1 8 oz package fresh mushrooms - (8 oz)
3 garlic cloves
1 tsp basil
1 tsp parsley
1 tsp cayenne pepper
1/2 cup rice milk - (to 1)
4 tbsp flour
Thaw spinach completely, press out all water. Heat milk in saucepan. When hot but not boiling, stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3 to 4 minutes. In a separate pan, saut? onion, garlic, until the onion is tender. Stir in tomatoes, mushrooms, and spices. Saut? until is done.
Preheat oven to 425 degrees. Using a very sharp bread knife, split the pita bread in order to obtain two round flat pieces instead of a thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each.
Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn. It makes a nice crunchy crust. This recipe yields 4 to 5 individual pizzas.
