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Prep Time:

20 min

Start to Finish:

30 min

Makes:

20 pizzas

Mini Pizzas

Individual pizzas make a scrumptious snack or appetizer. Unroll the pizza dough, cut with a round cutter and add toppings.

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.

Nutritional Information

  • 1 Serving :
    • Calories : 90 (Calories from Fat: 35)
    • Total Fat : 4g (Saturated Fat: 1½g, Trans Fat: 0g)
    • Cholesterol : 0mg
    • Sodium : 210mg
    • Total Carbohydrate : 10g (Dietary Fiber: 0g, Sugars: 2g)
    • Protein : 3g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 4%
    • Vitamin C (%DV) : 0%
    • Calcium : 6%
    • Iron (%DV) : 4%
  • Exchanges :
    • Starch : 0½
    • Other Carbohydrate : 0
    • Vegetable : 0
    • Fat : 1
  • Carbohydrate Choices :  0.5
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

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