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Fall Fun Fall Fun

Mini Pizzas

Posted by on Apr. 23, 2012 at 12:31 AM
  • 18 Replies


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)

DIRECTIONS

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.
Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

http://www.pillsbury.com/recipes/mini-pizzas/ee37c61a-52c6-4150-8a37-aa4c2f08b846/?WT.dcsvid=MTkwMDAyNjA1MjgS1&rvrin=F04C7B1C-D08F-4D59-9C4B-EF86BDE3EBE0&WT.mc_id=Newsletter_PBdaily_04_22_2012&nicreatID2=Newsletter_PBdaily_04_22_2012





by on Apr. 23, 2012 at 12:31 AM
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Replies (1-10):
MichelleK41
by on Apr. 23, 2012 at 6:50 AM

YUMMY! Easy too, love it! We do this. =)

.JuneDiva629.
by on Apr. 23, 2012 at 7:21 AM

 Yummy. :)

mommy2TDH3506
by on Apr. 23, 2012 at 7:24 AM
Yummy
Posted on CafeMom Mobile
jenniferlee_12
by on Apr. 23, 2012 at 10:01 AM

Yummy!

Cheryl455
by on Apr. 23, 2012 at 10:06 AM

I use english muffins too....

Christy644
by on Apr. 23, 2012 at 10:13 AM

 i love doing these with my kids!

snuggiewoogie
by on Apr. 23, 2012 at 11:12 AM

Cute :)

mamacalifornia
by on Apr. 23, 2012 at 12:33 PM

 Yummy we love mini pizza's

Liansmommie
by on Apr. 23, 2012 at 12:39 PM


Quoting Cheryl455:

I use english muffins too....

english muffins, flat bread, sandwich rounds, I have even used regular bread slices on occasion. When it comes to mini pizza my kid is easy to please and willing to experiment. =)





EbonySnow
by on Apr. 23, 2012 at 1:06 PM

 yum

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