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1
Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.
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2
When thawed, carefully open the sheet, then slice it in half down the middle.
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3
Place both halves on a baking sheet lined with parchment or a baking mat.
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4
Preheat oven to 415 degrees, then start on the pizza toppings.
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5
In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper.
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6
Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone.
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7
Remove from heat and set aside.
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8
To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.
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9
On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.
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10
On one half, sprinkle on the cooked mushrooms.
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11
On the other half, sprinkle on the halved tomatoes.
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12
Press both mushrooms and tomatoes lightly into the cheese.
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13
Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but dont worry!
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14
Itll be fine.
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15
Remove from the oven and sprinkle the goat cheese crumbles on both halves.
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16
Allow the pizzas to sit for 10 minutes.
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17
If there are any big air bubbles/puffs, just give them a little smush or wait and theyll calm down.
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18
Sprinkle on basil, slice into pieces, and serve!
