Spinach and Artichoke Dip
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese
Brush tortilla with oil and place on griddle.
Spread 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.
Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.
Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese.
Cut into wedges and serve.
Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.
Serve as the "sauce" for the vegetable pizza or as a dip for chips.