YIELD: 12 PIZZAS 3 lbs., 6 oz. whole-wheat pizza dough2¼ lbs. Boursin cheese, softened3¾ lbs. fresh tomatoes (about 12 medium), sliced thin1½ lbs. portobello mushrooms, sliced thinSalt and pepper, as needed3 lbs. lightly grilled chicken scaloppine1½ lbs. Brie with outer rind, sliced ⅛" thick 1. For each pizza, to order: Roll 4½ ounces of dough into a 10" circle. Spread 3 ounces Boursin onto the pizza crust, and place a single layer of tomato slices (5 oz.) on top. Bake at 400°F for 5 ...

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