Thin Crust Mini Pepperoni Pizzas

By ClaudiaJan

Everything about the super bowl—the audience (106 million viewers),

the TV advertising dollars (more than $170 million in 2010), and of course

the linemen (377 NFL players topped 300 pounds this season)—is huge, but

your party dishes don’t have to be. These bite-size nibbles are big on taste.

Ingredients

• 3 9 inch flour tortillas
• 1 15 oz. can tomato sauce, unopened
• 1 C. shredded mozzarella cheese
• 1 C. mini pepperoni slices
• Dried oregano

Details

Servings 3
Adapted from dashrecipes.com

Preparation

Step 1

directions:

Preheat oven to 450 degrees Fahrenheit.

Wipe the bottom of the can of tomato sauce with a damp paper towel and use it to press and cut five round thin-crusts from each 9-inch tortilla.

Place each mini-crust on an aluminum foil-lined baking sheet and toast for 4-5 minutes until lightly browned. If the crust puffs up, flatten it with the backside of a spoon once removed from the oven.

Assemble mini-pizzas by adding about a teaspoon of sauce on each crust and spread it evenly with the backside of a spoon. Sprinkle about a tablespoon of cheese and evenly lay out mini-pepperoni on top. Sprinkle with a pinch of oregano and place them back on the baking sheet and bake for 3-4 minutes until cheese has slightly browned.