Vegetable Patch Pizza

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 10 inch flour tortilla
 * butter flavored oil as needed
 * ½ cup sliced mushrooms
 * 1 teaspoon freshly ground black pepper
 * ⅛ teaspoon granulated garlic
 * 1 teaspoon salt
 * 4 ounces hot spinach and artichoke dip (see recipe below)
 * ½ teaspoon Italian seasoning
 * ¼ cup diced tomatoes
 * ½ cup shredded mozzarella cheese
 * 1 tablespoon shredded Parmesan cheese

Artichoke and Spinach Dip

 * 14 ounce can artichoke hearts drained and rough chopped
 * 10 ounce box frozen chopped spinach thawed
 * 1 cup shredded Parmesan romano cheese blend
 * ½ cup shredded mozzarella cheese
 * 10 ounce jar alfredo sauce
 * 1 teaspoon minced garlic
 * 4 ounces softened cream cheese

Directions

 * 1) On a griddle place sliced mushrooms and butter flavor oil and season with salt, pepper and garlic then cook until hot.
 * 2) Brush tortilla with oil and place on griddle.
 * 3) Spread spinach and artichoke dip evenly on top of tortilla to within ½ inch of the edge.
 * 4) Top with mushrooms, Italian seasoning and diced tomatoes then sprinkle shredded mozzarella cheese over pizza then remove from griddle and place on a pizza pan in an oven preheated to 350°F.
 * 5) Remove from oven when cheese is melted and top with Parmesan cheese.
 * 6) Cut into wedges and serve.