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Mini Margherita Pizzas
25 Min(s)
15 Min(s) Prep
10 Min(s) Cook
A can of refrigerated pizza crust and a cookie cutter allow you to make mini Margherita-style pizzas that are as easy as they are delicious.
What You Need
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20 servings
Original recipe yields 20 servings
12 cherry tomatoes, chopped
4 fresh basil leaves, chopped
1 clove garlic, minced
1 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1 can (13.8 oz.) refrigerated pizza crust
3/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Heat oven to 425ºF.
2
Combine first 5 ingredients.
3
Unroll pizza dough on lightly floured surface; roll into 12x8-inch rectangle. Use 3-inch cookie cutter to cut dough into 20 rounds, rerolling scraps as necessary; place in single layer on baking sheets sprayed with cooking spray. Sprinkle with cheeses; top with tomato mixture.
4
Bake 8 to 10 min. or until edges of crusts are golden brown and mozzarella is melted.
Kitchen Tips
Tip 1
Substitute
Substitute 1 tsp. fresh oregano leaves for the basil leaves.
Tip 2
Substitute
Prepare using 3 chopped plum tomatoes.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 180mg
8%
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 1g
2%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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