A tangy and tasty pizza with a perfectly crispy crust
Tales of the Dinner Belle
By Brenda Stanley
Don’t you hate it when you go to a restaurant and your favorite item on the menu is no longer there? That is why I always try to create my own versions of restaurant favorites, so I can make them at home any time. It is usually less expensive and I can add or subtract ingredients to make it even better. My spinach artichoke pizza is a great example. You can have this for an appetizer, for lunch or even a light dinner. It is super easy to make and the flavors are so rich and tasty, I can’t believe it is no longer on the menu. I’ve told you before about the taste and texture difference between regular flour tortillas and the uncooked kind. Using the uncooked kind and letting them brown and puff up on the skillet makes this dish even better. This recipe is just another reason to stay home and enjoy your own kitchen!
Belle’s Spinach and Artichoke Pizza
2 large uncooked flour tortillas
4-6 tablespoons spinach and artichoke dip
½ cup Mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
1 large Roma tomato, diced
Cook the tortillas on a hot ungreased skillet until they are browned and slightly puffy on both sides. Place them on a large cookie sheet. Spread each tortilla with the dip. Sprinkle evenly the Mozzarella cheese over top. Sprinkle evenly the Parmesan cheese over top. Top with the chopped tomato. Bake in a 425 degree oven for about 7 minutes or until cheese is melted.