Applebee’s Veggie Patch Pizza Copycat Recipe

Applebee’s Veggie Patch Pizza Copycat Recipe – now you can have this discontinued menu item at home!

Veggie Patch Pizza

When I was a teenager, my Grandma Millie would take me to the local Applebee’s for a Veggie Patch Pizza to share between us.

It was her favorite thing served there & I don’t remember a single time that we ever went and didn’t get that pizza.

I wasn’t big on veggies at that point in my life… but I did love that pizza.

Several years ago, Applebee’s removed this pizza from their menu <insert pitiful sad face here> so what’s a girl to do other than learn how to make it herself?

I found a recipe online & after making it a couple times & adjusting a few things here and there… it was perfect. Just like the one I remember eating, but even better.

Veggie Patch Pizza Sauce

This pizza’s ‘sauce’ is actually spinach artichoke dip… and it’s topped with mushrooms, onions, garlic, tomatoes, & cheese.

It is absolutely delicious!

The spinach artichoke dip does make more than what you need for just a couple pizzas… so you can bake it later at 350 until bubbly & hot for a dip later in the week, or keep it in the fridge for more pizzas at a later time.

You can also opt to use a pre-made spinach artichoke dip to save on time.

Veggie Patch Pizza Toppings Variations

• Use roasted garlic instead of fresh garlic
• Add sun-dried tomatoes
• Sprinkle red pepper flakes on it
• Add some fresh herbs, like basil

Storing Leftovers

To be honest, this veggie patch pizza is best eaten right away, and you probably won’t have leftovers anywhat because it’s THAT good!

But, if you do need to store leftovers, reheating in the oven is the way to go.

I recommend placing a stone in the oven while it is preheating and then putting the veggie patch pizza on it once the oven is ready.

You will only need a couple of minutes to heat it through.

“I hadn’t been to an Applebee’s forever, but walked into one while I was waiting on new tires. I got nostalgic for the early 90’s when a group of us would go there after work sometimes, and I’d always get the Veggie Patch Pizza. I found some pics online that at one point they were $4.99 . . . hard to believe. Anyways, I wanted to recreate it, and THANK YOU very much for posting this recipe. The lady loves it, the kiddo loves it, and I LOVE it. It’s going into the dinner rotation!”—Mike Z

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Veggie Patch Pizza (Copycat Applebee's)

Ingredients

For the pizza:

• 4 10 inch flour tortillas
• olive oil
• 1 cup diced mushrooms
• 1 cup diced onions
• salt & pepper to taste
• 5 cloves garlic minced
• 1 teaspoon italian seasoning
• 1 medium tomato diced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

For the spinach artichoke dip:

• 1 10 ounce box frozen chopped spinach, thawed & excess liquid squeezed out
• 1 14 ounce can artichoke hearts, drained & chopped
• 1 cup shredded parmesan cheese
• 1 ⁄2 cup shredded mozzarella cheese
• 10 ounces prepared alfredo sauce
• 2 tablespoons garlic powder
• 4 oz softened cream cheese

Instructions

• In a hot sauté pan, saute the diced mushrooms & onion in enough oil to cover the bottom of the pan. Season with salt & pepper. Once they are tender & lightly browned, stir in the minced garlic. Cook for another 1-2 minutes, stirring often.
• Brush tortilla with oil and place on a griddle or large pan. Cook on both sides until lightly browned. Remove to a baking sheet. Repeat with the other tortillas.
• Spread spinach and artichoke dip evenly on top of each tortilla to within 1/2 inch of the edge. Top with the cooked mushroom & onion mix, then the diced tomatoes. Evenly sprinkle the pizzas with the mozzarella cheese. Cook at 350 until the cheese is melted. Sprinkle with the shredded Parmesan cheese & slice into wedges to serve.
• Note: the spinach artichoke dip makes about double of what you need. Place the rest in a small casserole dish & bake at 350 for about 30 minutes to serve as a dip. You can also keep it in the fridge for future pizzas... or increase the pizza servings to use it all up. Using premade spinach artichoke dip is also an option.