Honey wheat pizza with garlic scape pesto, mascarpone, ventresca tuna.

• 1 carton Baby Portabellas
• 1 whole Honey Wheat Pizza Crust
• 1/2 cups Garlic Scape Pesto
• 1 can Ventresca Tuna
• 2 cups Fresh Spinach
• 23 cups Grated Parmesan Cheese
• 13 cups Mascarpone Cheese

1. Preheat oven to 375.
2. Saute mushrooms and portabellas.
3. Squeeze out excess moisture.
4. Roll out pizza dough and pre-bake the crust for about 15 minutes.
5. Spread pesto on pizza.
6. Sprinkle on veggies and tuna.
7. Dot with mascarpone, then finish entire pizza with the shredded Parmesan.
8. Bake for 15 minutes at 375, or until brown on top.

portabellas, honey, garlic, ventresca, fresh spinach, parmesan cheese, mascarpone cheese

Taken from tastykitchen.com/recipes/main-courses/honey-wheat-pizza-with-garlic-scape-pesto-mascarpone-ventresca-tuna/ (may not work)