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Mini Pizzas

Prep 20 min
Total 30 min
Ingredients 8
Servings 20

Individual pizzas make a scrumptious snack or appetizer. Unroll the pizza dough, cut with a round cutter and add toppings. MORE + LESS -

Ingredients

can (11 oz) Pillsbury™ refrigerated thin pizza crust

1/2

cup basil pesto

slices plum (Roma) tomatoes

cup shredded mozzarella cheese (4 oz)

cup pizza sauce

pepperoni slices (from 8 oz. pouch)

1/4

cup green pepper, choppped

1/4

cup cooked, drained ground beef

Directions

Hide Images

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. For pesto mini pizzas: Spread 8 rounds with pesto. Top each with 1 tomato slice. Sprinkle with cheese. For pepperoni mini pizzas: Spread 4 rounds with 1 tablespoon pizza sauce, top with 2 slices pepperoni each and sprinkle with cheese. For green pepper mini pizzas: Spread 4 rounds with 1 tablespoon pizza sauce, top with 1 tablespoon chopped bell pepper each and sprinkle with cheese. For beef mini pizzas: Spread 4 rounds with 1 tablespoon pizza sauce, top with 1 tablespoon cooked ground beef each and sprinkle with cheese.
3

Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.

Expert Tips

Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Pizza

Calories: 120
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 2g 9% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 240mg; 10%
Potassium: 115mg; 3%
Total Carbohydrate: 10g; 3%
Dietary Fiber 1g 4% Sugars 2g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;