| 1 x flour tortilla - (10 dia) | | Butter-flavor oil as needed | | 12 cup sliced mushrooms | | Freshly-ground black pepper to taste | | Granulated garlic to taste | | Salt to taste | | 4 oz Hot Spinach And Artichoke Dip (see recipe) | | 1/2 tsp Italian seasoning | | 1/4 cup diced tomatoes | | 1/2 cup shredded mozzarella cheese | | 1 tbl shredded parmesan-Romano cheese" |
| | In a hot saute 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 Hot 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 . Then, sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees Fahrenheit. | | Remove from oven when cheese is melted and top with shredded parmesan - Romano cheese . | | Cut into wedges and serve. |
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