1 can (13.8 oz) refrigerated classic pizza crust
or 1 can (11 oz) 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.
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