Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
Directions
On a griddle place sliced mushrooms and butter flavor oil and season with salt, pepper and garlic then cook until hot.
Brush tortilla with oil and place on griddle.
Spread spinach and artichoke dip evenly on top of tortilla to within ½ inch of the edge.
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.
Remove from oven when cheese is melted and top with Parmesan cheese.
Cut into wedges and serve.
Category:Cathy's Recipes
Category:Pizza Recipes
Category:Tortilla Recipes
Category:Mushroom Recipes
Category:Artichoke Recipes
Category:Spinach Recipes
Category:Tomato Recipes
Category:Mozzarella Recipes
Category:Parmesan cheese Recipes
Category:Romano Recipes
Category:Cream cheese Recipes