Mini Pizzas

By melanieroe

Prep Time: 20 Min
Total Time: 30 Min
Makes: 20 pizzas

NUTRITION INFORMATION:
1 Pizza: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
• 1/3 cup basil pesto
• 20 slices plum (Roma) tomatoes
• 1 cup shredded mozzarella cheese (4 oz)

Details

Servings 20
Adapted from pillsbury.com

Preparation

Step 1

1. If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
3. Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.
High Altitude (3500-6500 ft): Bake up to 2 minutes longer.