YIELD: One 16-inch pizza 2 16-inch pizza crusts¼ cup olive oil2 cups portabella mushrooms, sliced ½ inch2 qts. fresh spinach6 cloves roasted garlic, mashed 3 cups Alfredo sauce1 cup Asiago cheese, shredded ⅛ inch1 cup fontina cheese, shredded ⅛ inch1 cup mozzarella cheese, shredded ⅛ inch ½ cup Parmigiano-Reggiano cheese, shredded ⅛ inch 1. Par-bake pizza crust and set aside. 2. Sautee mushrooms in olive oil until tender and add spinach and garlic. Cook until spinach is wilted. Mix ...

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