Mini Margherita
Pizzas
12 cherry
tomatoes, chopped
4 fresh basil
leaves, chopped
1 clove garlic,
minced
1 tablespoon
olive oil
¼ teaspoon
freshly ground black pepper
1 can (13.8 oz.)
refrigerated pizza crust
¾ cup shredded
Italian Five Cheese with touch of philadelphia
2 tablespoons
grated parmesan
Preheat oven to
425. Combine first 5 ingredients. Unroll pizza dough on lightly
floured surface; roll into 12x8” rectangle. Use 3” cookie cutter
to cut dough into 20 rounds; place in a single layer on sprayed
baking sheets. Sprinkle with cheese; top with tomato mixture. Bake
8-10 minutes.
