Open-Faced Garden Sandwich

• 1 (8-oz.) container chive-and-onion cream cheese
• 2 carrots, shredded
• 2 kosher dill pickle spears, finely chopped
• 1 (13.8-oz.) can refrigerated pizza crust dough
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4-oz.) container alfalfa sprouts
• 3 plum tomatoes, sliced
• 1/2 large cucumber, thinly sliced
• 1 avocado, sliced
• Garnish: carrot curls

1. Stir together cream cheese, carrots, and pickles in a small bowl.
2. Unroll dough, and place on a lightly greased 18- x 12-inch sheet of aluminum foil in a jelly-roll pan. Starting at center, press out dough with hands to form a 15- x 10-inch rectangle. Brush dough evenly with oil, and sprinkle with salt and pepper. Invert dough onto hot cooking grate of grill; remove pan, and peel off foil.
3. Grill dough, covered with a grill lid, over medium heat (300u0b0 to 350u0b0) 2 to 3 minutes on each side or until lightly browned.
4. Spread cream cheese mixture evenly onto 1 side of crust. Top evenly with sprouts and next 3 ingredients. Cut into 6 pieces. Garnish, if desired.

cream cheese, carrots, kosher dill, vegetable oil, salt, pepper, alfalfa sprouts, tomatoes, cucumber, avocado, carrot curls

Taken from www.myrecipes.com/recipe/open-faced-garden-sandwich (may not work)