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Print this Recipe    FARMERS MARKET PIZZA

1 Medium (4") portabella mushroom (3oz.)
1/4 cup Chopped fresh basil leaves (or 1 tsp dry basil)
2 Tbsp Chopped fresh thyme (or 2 tsp dry thyme)
1 Tbsp Oil from marinated dried tomatoe
1 Tbsp Minced garlic
1 Pkg. (10oz.) Refrigerated pizza crust dough
1 Pkg. (11oz.) Refrigerated breadstick dough
2 cups grated reduced-fat mozzarella or Monterey jack cheese
1 cup (packed) stemmed fresh spinach leaves
8oz. White mushrooms, sliced.
1 cup Drained marinated non-sulfured dried tomatoes, quartered

Heat oven to 400 degrees. Trim off stem and chop portabella mushroom
(to get about 1&1/2 cups.) Mix with herbs, oil, and garlic. Unroll
pizza dough and transfer to lightly-greased large baking sheet,
stretching and patting to a 14X12" rectangle.

Unroll breadstick dough and separate into 8 strips. Loosely twist
strips together in pairs and place the 4 twisted ropes at edge of
pizza dough, pinching ends together to make a full-coiled border.
Spread portabella mixture evenly on crust. Sprinkle with 1 cup of
the cheese, spinach leaves, sliced white mushrooms, non-sulfured
dried tomatoes, and remaining cheese, in that order. Bake in center
of oven 17 to 19 minutes, or until crust is golden brown. Cut with
pizza-cutter into 12 squares.

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