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Pesto Vegetable Pizza

1 10 oz. prebaked thin crust Italian bread shell

2 garlic cloves, halved

1/2 cup pesto sauce

3/4 cup packed fresh spinach, chopped

2 large portobello mushrooms, thinly sliced

1 medium sweet yellow pepper, julienned

2 plum tomatoes, thinly sliced

1/3 cup packed fresh basil, chopped

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

1/2 tsp. dried oregano

Rub crust with garlic and discard. Spread crust with pesto followed with spinach, mushrooms, pepper, tomatoes and basil. Sprinkle with cheeses and oregano.

Bake 450° for 10-15 minutes or until cheese is melted.

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