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spaghetti sauce pizza

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Using Spaghetti Sauce II as the base pizza sauce is a great way to vegetables to pizza (onions, zukes, red peppers and mushrooms), as well as a way to use extra spaghetti sauce.

While I'm a firm believer in fresh Hawaiian pineapple, canned pineapple is faster and yes, practical.

1 Boboli whole wheat pizza crust
Spaghetti Sauce II
1 fresh Hawaiian pineapple, cut into bite-sized pieces, or 1 can of pineapple, drained
1 package of shredded mozzarella cheese
Parmesan cheese

Spread spaghetti sauce over Boboli. Drain pineapple (if using canned), over sauce. Sprinkle with mozzarella cheese, then Parmesan. Bake at 350 degrees on broiler pan (or a pizza stone if you have one) unti the cheese is bubbly and beginning to turn golden brown.

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