Mini Pizzas
These bite-sized mini pizzas are topped with fresh tomatoes and basil and are on the table in only 20 minutes!
Servings: 20 mini pizzas
Ingredients
- 13.8 ounces pizza crust, refrigerated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons parmesan cheese, grated
Topping
- 1 cup cherry tomatoes, chopped
- 4 basil leaves, fresh, chopped
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- garlic salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Combine the topping ingredients in a small bowl.
- Unroll pizza dough on a lightly floured surface and roll into a rectangle. Use a small circle cookie cutter or a glass to cut out 20 round pizza doughs. Re-roll scraps, cut out dough, and place on a greased cookie sheet.
- Sprinkle with cheeses and top with tomato mixture.
- Bake for 8 to 10 minutes or until edges of crusts are golden brown. ENJOY!
Notes
STORE. Leftover mini pizzas can be placed in an airtight container and kept in the fridge for 3-4 days. Reheat them in a toaster oven or microwave.
FREEZE leftovers or make several ahead of time and store them in the freezer. Place cooled pizzas in a single layer in a freezer Ziploc and freeze for up to 2 months.
Reheat in a toaster oven or microwave. For larger batches reheat in the oven set at 400°F until warm throughout.
Nutrition
Calories: 79kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 147mg | Potassium: 20mg | Vitamin A: 80IU | Vitamin C: 1.7mg | Calcium: 53mg | Iron: 0.6mg