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“Adapted from the South Beach Diet cookbook, because theirs were boring and weird. Presumably, one could customize the toppings extensively. I did make one batch with sun-dried tomatoes, however, and I don't recommend that at all -- too sweet.”
READY IN:
28mins
YIELD:
4 mini-pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat caps lightly in olive oil.
  2. Dust with paprika and garlic powder to taste.
  3. Bake gills-down at 400F for about 15 minutes.
  4. Pull 'em out of the oven and flip 'em over.
  5. Add a teaspoon of pesto to each cap and spread it around.
  6. Top that with a bit of cream cheese, pepperoni, and a bit of cheddar cheese on top.
  7. Pop 'em back in the oven until the cheddar gets golden-brown.

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