Applebee’s Copycat Veggie Patch Pizza

When I was a teenager, my Grandma Millie would take me to the local Applebee’s for a Veggie Patch Pizza to share between us. It was her favorite thing served there & I don’t remember a single time that we ever went and didn’t get that pizza. I wasn’t big on veggies at that point in my life… but I did love that pizza.

Several years ago, Applebee’s removed this pizza from their menu <insert pitiful sad face here> so what’s a girl to do other than learn how to make it herself?

I found a recipe online & after making it a couple times & adjusting a few things here and there… it was perfect. Just like the one I remember eating, but even better.

This pizza’s ‘sauce’ is actually spinach artichoke dip… and it’s topped with mushrooms, onions, garlic, tomatoes, & cheese. It is absolutely delicious! The spinach artichoke dip does make more than what you need for just a couple pizzas… so you can bake it later at 350 until bubbly & hot for a dip later in the week, or keep it in the fridge for more pizzas at a later time.

You can also opt to use a pre-made spinach artichoke dip to save on time.

Veggie Patch Pizza (Copycat Applebee's)


For the pizza:

  • 4 10 inch flour tortillas
  • olive oil
  • 1 cup diced mushrooms
  • 1 cup diced onions
  • salt & pepper to taste
  • 5 cloves garlic minced
  • 1 teaspoon italian seasoning
  • 1 medium tomato diced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

For the spinach artichoke dip:

  • 1 10 ounce box frozen chopped spinach, thawed & excess liquid squeezed out
  • 1 14 ounce can artichoke hearts, drained & chopped
  • 1 cup shredded parmesan cheese
  • 1 ⁄2 cup shredded mozzarella cheese
  • 10 ounces prepared alfredo sauce
  • 2 tablespoons garlic powder
  • 4 oz softened cream cheese


  • In a hot sauté pan, saute the diced mushrooms & onion in enough oil to cover the bottom of the pan. Season with salt & pepper. Once they are tender & lightly browned, stir in the minced garlic. Cook for another 1-2 minutes, stirring often.
  • Brush tortilla with oil and place on a griddle or large pan. Cook on both sides until lightly browned. Remove to a baking sheet. Repeat with the other tortillas.
  • Spread spinach and artichoke dip evenly on top of each tortilla to within 1/2 inch of the edge. Top with the cooked mushroom & onion mix, then the diced tomatoes. Evenly sprinkle the pizzas with the mozzarella cheese. Cook at 350 until the cheese is melted. Sprinkle with the shredded Parmesan cheese & slice into wedges to serve.
  • Note: the spinach artichoke dip makes about double of what you need. Place the rest in a small casserole dish & bake at 350 for about 30 minutes to serve as a dip. You can also keep it in the fridge for future pizzas... or increase the pizza servings to use it all up. Using premade spinach artichoke dip is also an option.