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Brie and Sun-Dried Tomato Deep Dish Pizza

This recipe is great for a light dinner, or cut into small wedges and serve as an appetizer.

Prep time: 30 minutes
Cook time: 20 minutes

1/6th recipe Deep Dish Pizza Dough
Olive oil
3 oz. sliced smoked mozzarella
1 (4.5-oz.) container Il de France Brie, sliced
3 tablespoons chopped smoked sun-dried tomatoes
Snipped fresh basil
3/4 cup Deep Dish Pizza Sauce

Preheat oven to 475°F and brush three (4-inch) springform pans with olive oil. Divide dough into 3 pieces and roll out each thinly on a lightly floured board. Brush one side with olive oil and place oil side down in pans. Press dough firmly and evenly onto the bottom and sides of pans. Place equal amounts of mozzarella, Il de France Brie, sun-dried tomatoes and basil into each pan. Spoon 1/4 cup pizza sauce over the top of each, spreading to cover filling. Bake for 20 minutes or until the dough is golden brown around the edges. Makes 3 mini deep dish pizzas.



 
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