I was pretty shocked when I found this out a little while back. I don’t eat at Applebee’s all that often but whenever I do find myself there, I almost always to order it. This is probably why I thought it was a favorite for their customers. Apparently, it wasn't.
Since I love the challenge of recreating my restaurant favorites, it has occurred to me several times over the years that I could create the veggie patch pizza (VPP) at home. (I've posted a couple of them here and here and here, and I do have another one that I’ll post eventually.) So once I knew it was off the menu, I decided it was time to finally give it a shot.
I think I knocked it out of the park on the 2nd attempt. My first attempt was to use pizza dough and make it more pizza-like. Big mistake – don’t do it. You need to use a tortilla because it brings it all together.
We shamelessly ate these for dinner with nothing else. If that is the route you want to go, then the recipe below will serve two. But as an appetizer, or paired with some soup or salad, I think you’ll serve four with no problem. And of course, you can always double the recipe!
Applebee’s Veggie Patch Pizza Knockoff
*Makes 2, 10” pizzas – serves 4 as an appetizer
- 1 ½ cups sliced button mushrooms
- 2 tbls butter, divided
- 2-3 cloves garlic, minced
- 1/3 cup minced onion
- 1 cup artichokes, chopped
- 2 – 2 ½ cups packed baby spinach, chopped
- 1 cup heavy cream
- ½ cup parmesan cheese
- 2 teas oil - veggie or canola
- 2 10” flour tortillas
- ¾ - 1 cup shredded mozzarella or Italian mix cheese
- 1 tomato, seeded and diced