Tortilla pizzas with vegetables are my version of Applebee’s old menu item veggie patch pizza and is a quick, light, and simple option for lunch, dinner, or even a snack!
Church-goers…what’s your after-church meal? There was a time in our lives when we mostly went out for lunch on Sunday afternoons. We were gluttons for punishment back then, apparently. Because have you ever attempted to go to a restaurant in the Bible Belt between 12:15 and 1:30 p.m.? Madness, I tell you.
We don’t do that any more, or at least the occasions when we do are pretty few and far between. I try to make sure that we have leftovers, or maybe something in the slow cooker…and every once in a while, I’ll actually cook something after church.
The problem with that is that by the time I get home (we live about 30 minutes from church) I am bordering on hangry (hungry + angry = hangry…hangry is when you are so hungry that people are best advised to stay out of your way). So if I’m going to cook, it has to be something quick. These vegetarian tortilla pizzas fit the bill.
For many years, Applebee’s had an item on their appetizer menu called the “veggie patch pizza”. It was basically spinach dip, cheese, and vegetables baked up on a flour tortilla. I think I only ordered it once but I remember really liking it. It’s been off the menu for years now, but I still think of it from time to time with fondness. As I was trying to think of something quick and delicious to have for lunch after church that might also be bloggable…that pizza came to my mind. So I pulled some tortillas out of the freezer and piled on some fresh vegetables and here you go: vegetarian tortilla pizzas. To ward off your hanger.
Yield: 4 pizzas
10 minPrep Time:
20 minCook Time:
Save Recipe
Ingredients
- 4 8-inch flour tortillas (I used whole-wheat)
- olive oil spray or olive oil
- 2 tablespoon butter
- 2 tablespoons flour
- 1 cup milk
- salt and pepper
- 1 5-ounce package baby spinach
- 4 ounces mozzarella cheese, shredded
- 1 can artichoke hearts, drained, dried, and thinly sliced
- 2 medium tomatoes, seeded and diced
Instructions
- Preheat the oven to 400 degrees. Place the tortillas on a baking sheet. Spray or brush with olive oil. Bake the tortillas until lightly browned, about 10 minutes.
- While the tortillas are baking, melt the butter in a medium saucepan. Whisk in the flour and cook for about one minute. Slowly pour in the milk, whisking constantly. Cook until thickened. Salt and pepper to taste. Stir in the spinach and cook until wilted.
- Divide the spinach cream sauce among the tortillas. Top with the shredded cheese then the artichoke hearts. Bake until the cheese is melted and beginning to brown.
- Remove the tortilla pizzas from the oven and divide the tomatoes among the pizzas. Serve immediately.
Click here to print the recipe for vegetarian tortilla pizzas!
Comments