These little pizzas are so good that come in at #8. The recipe orginally called for only a pesto sauce on the dough but I decided to make it more like a real pizza. I spread some pasta/tomatoe sauce on the dough and then topped with a tomatoe and mozarella cheese. The pesto was suprisngly good. The variations for these could be endless.
"Mini Pizzas"
1 can refrigerated classic pizza crust or 1 can refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS:
If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
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. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.
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If you guys need a quick and yummy dessert, try these. Guaranteed easy with 3 ingredients. Who doesn't love that??
"Easy Peanut Butter Cookies" (thanks Jade)!
1 Egg
1 Cup of peanut butter
1 Cup of sugar
Hersheys Chocolates
Directions:
Preheat oven to 350°. Mix egg, peanut butter, and sugar in large bowl. Roll into balls and flatten with fork. Bake for 9 minutes. Cool slightly and top with chocolates.
The birthday week is officaly over. But we did have some amazing good cakes. And amazing presents. No more birthdays until next month, my little brother is turning 16!
L to R: Joe, Mom, Me
