Denise's Mini Pesto Pizza
Jeanne Mills
ingredients
- 1 can refrigerated pizza crust (Pillsbury)
- 7 oz Pesto Basil (Buitoni)
- 2-3 plum tomatoes, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh Parmesan cheese, grated
- 2 oz pine nuts or walnuts, chopped
directions
- 1
Preheat oven to 425 degrees F.
- 2
Lightly grease cookie sheet or lightly coat with non-stick cooking spray. Unroll dough onto work surface. Separate dough into 4 equal sized sections. Press dough outwith fingers into rounds; place 1 inch apart on greased cookie sheet.
- 3
Bake 5 to 6 minutes or until very lightly brown.
- 4
Spread each crust with pesto; add a layer of mozzarella cheese. Top each with tomato slices. Sprinkle with Parmesan and chopped nuts.
- 5
Return to oven, bake an additional 6 to 8 minutes or until cheese is melted. Serve as individual portions or cut into equal parts and serve as an appetizer.
Source: Denise
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