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1 (10 oz.) pkg. all-ready pizza crust
1 tbsp. olive oil
1 c. sliced fresh mushrooms, about 4 oz.
1 clove garlic, crushed
1 (28 oz.) can whole tomatoes, well drained & chopped (about 2 c.)
1 c. grated Mozzarella
1/4 c. chopped fresh basil leaves or 2 tbsp. dried
1/2 tsp. freshly ground black pepper
Salt to taste

Star fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12 inch sheet of foil. Roll out pizza dough on foil to 15x10 inch rectangle; freeze on foil 10 minutes for easier handling.

Meanwhile, in 10 inch skillet over medium heat, heat oil; add mushrooms and garlic; cook 3 to 5 minutes, stirring occasionally until tender. Remove from heat; set aside.

When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 minutes until set and bottom of crust is lightly browned. Using one or two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1 inch border all round; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill; cook 6 to 8 minutes longer until filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning.

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