“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)
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 12×8-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.

Source: PriscillaBakes