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
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
Heat oven to 425ºF.
Combine first 5 ingredients.
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.
Bake 8 to 10 min. or until edges of crusts are golden brown and mozzarella is melted.
Substitute 1 tsp. fresh oregano leaves for the basil leaves.
Prepare using 3 chopped plum tomatoes.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.