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Heat oven to 425 degrees. Remove pie crust from pouch,
unroll on ungreased cookie sheet. Bake 6 to 8 minutes or
until light golden brown.
Meanwhile, in a medium bowl, combine all remaining
ingredients except cheese.
Remove partially baked crust from oven. Spread tomato
mixture over crust; sprinkle with cheese.
Return to oven, bake 7 to 10 minutes longer or until
cheese is melted and crust is golden brown. Cut into
wedges. Serve warm.
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