Open-Faced Garden Sandwich

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Southern Living Cooking School


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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

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