Mini Pesto Pizzas

Pesto and Parmesan cheese are the key to these little pizzas big flavor.

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plum tomatoes cup walnuts oz Parmesan cheese, grated pkg (13.8 oz) refrigerated pizza crust cup prepared basil pesto cup shredded mozzarella cheese

1. Preheat oven to 425F. Slice tomatoes and coarsely chop walnuts using Color Coated Santoku Knife; set tomatoes aside. Grate Parmesan cheese using Microplane Adjustable Grater. Combine walnuts and Parmesan cheese in Classic Batter Bowl; mix well using Small Mix N Scraper. 2. Do not unroll dough. Using a sawing motion, slice dough crosswise into 15 disks (about in. thick). Place disks onto Large Bar Pan; lightly press to flatten and seal seams. 3. Spread 1 tsp of the pesto over each disk with back of Adjustable Measuring Spoon. Sprinkle mozzarella cheese evenly over pesto. Top each pizza with one tomato slice and Parmesan mixture. Bake 1215 minutes or until crusts are golden brown. Remove pan from oven. Yield: 15 servings U.S. Nutrients per serving (1 main dish serving): Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 6 g, Sodium 320 mg, Fiber 1 g

2011 The Pampered Chef used under license.

03/11