Why recepie famous for?
Baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap.
Ingredients
1 can (15 ounces) tomato sauce1 can (6 ounces) tomato paste
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon sugar
1 tube (11 ounces) refrigerated thin pizza crust
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup finely chopped fresh mushrooms
1/2 cup finely chopped fresh broccoli
1 teaspoon dried basil
16 slices pepperoni, halved
Instructions
Preheat oven to 425°. In a small bowl, mix the first 6 ingredients.Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges.
Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas.
Freeze option: Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.
Nutrition Facts
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