Prep Time: 20 Min
Total Time: 30 Min
Makes: 20 pizzas
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 (11oz) can Phillsbury refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)
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.