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1/2 cup pesto
1/2 cup pizza sauce
1 (12-inch) refrigerated pizza crust
4-6 plum tomatoes, sliced
1 cup shredded Mozzarella cheese
1 cup shredded Havarti cheese
1/2 cup shredded Parmesan cheese
1 (4-ounce) package goat cheese, crumbled
2 tablespoons pine nuts

Spread pesto and pizza sauce over crust; top with tomatoes and
remaining ingredients. Bake at 425 degrees for 10 minutes or until cheese
is bubbly.

Yield: 1 pizza.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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