Margherita Pizzas

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      Margherita Pizzas

      12 cherry tomatoes, chopped
      4 fresh basil leaves, chopped
      1 clove garlic, minced
      1 tbs olive oil
      1/4 tsp freshly ground black pepper
      1 can refrigerated pizza crust
      3/4 cup shredded 5-Italian cheese blend
      2 tbs grated Parmesan

      Heat oven to 425º.

      Combine first 5 ingredients.

      Unroll pizza dough on lightly floured surface.  Roll into 12×8-inch rectangle. Use 3-inch cookie cutter to cut dough into 20 rounds, re-rolling scraps as necessary.  Place in single layer on baking sheets sprayed with cooking spray. Sprinkle with cheeses.  Top with tomato mixture.

      Bake 8 to 10 min or until edges of crusts are golden brown and mozzarella is melted.  Makes 20 mini pizzas

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