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Applebee's Copycat Veggie Patch Pizza
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5 from 1 vote

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.