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Italian Garden Pizza
FEATURED RECIPE SEPTEMBER/OCTOBER 2007
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GUACAMOLE Ingredients:
1 (4.9-pounce) package Creamy Onion with
Chive Potatoes
1 thick and crispy prepared pizza crust
5 tablespoons extra virgin olive oil, divided
1 (0.5-ounce) packet pesto sauce mix
2 ounces pepperoni slices (about 30 slices), (optional)
1 3⁄4 cups (8 ounces) Mozzarella and Asiago with Roasted Garlic Shredded Cheese, divided
1⁄2 cup chopped green pepper
1⁄2 cup sliced scallions
3 roma tomatoes, sliced

Directions:

Prepare potatoes according to package directions. Coat pizza crust with 2 tablespoons olive oil. Combine pesto sauce mix with remaining olive oil.

Spread potatoes evenly over crust. Drizzle with pesto mixture. If desired, top with pepperoni.
Reserve 1⁄2 cup cheese; sprinkle 11⁄4 cups cheese over pizza. Top with green pepper, scallions, tomatoes, and remaining cheese.

Bake 12 to 14 minutes or until cheese is bubbly and golden brown. Makes 8 servings.
(Recipe from Hungry Jack®)

*See more recipes in our meat collection

 

 

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