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2 mini (8-inch) prepared pizza crusts
1/2 cup LIBBY’S 100% Pure Pumpkin
1/2 cup (2 ounces) shredded Gouda or Fontina cheese (plain or smoked)
1/2 teaspoon finely chopped fresh garlic
4 to 6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
8 teaspoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
1 tablespoon toasted pine nuts
PREHEAT oven to 450 F. Place pizza crusts on baking sheet.
COMBINE pumpkin, Gouda cheese and garlic in a small bowl; mix well. Spread mixture evenly on both pizza crusts, leaving a ½-inch border around edge.
SPRINKLE Parmesan cheese evenly over each pizza, leaving a border of pumpkin mixture showing.
DOT each pizza with one-half teaspoonfuls of pesto, dividing evenly on each pizza. Sprinkle each with pine nuts. Place other topping choices, if desired.
BAKE for 8 to 10 minutes or until cheese begins to bubble and crust starts to lightly brown.
Makes 2 small pizzas