Super easy and delicious! Lunch, dinner or snack, we can’t think of a time when these pizzas wouldn’t come in handy. Serve quartered with toothpicks as appetizers. —Laurie Barmore, Waterford, Wisconsin
This recipe is:
Originally published as Pesto Portobello Pizzas in
Simple & Delicious
June/July 2012, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jun. 03, 2012 by citaan
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