Three-Cheese Pesto Pizza

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1 1/2 cups shredded Monterey Jack cheese

2 cups sliced fresh mushrooms

1 cup spaghetti sauce

4 tablespoons olive or vegetable oil, divided

3 1/2 cups all-purpose flour

2 teaspoons sugar

1/3 cup grated Parmesan cheese

2 garlic cloves, minced

1 cup warm water (110 degrees to 115 degrees)

1 cup fresh basil leaves

1 1/2 teaspoons salt

1 (.25 ounce) package active dry yeast

1/2 pound bulk Italian sausage

1 (2.25 ounce) can sliced ripe olives, drained

1 cup chopped onion

1 (8 ounce) package cream cheese, cubed

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