Mini Pesto Pizzas

These little pizzas are delicious! It was a main stay recipe for my Pampered Chef Shows. So of course it is a Pampered Chef recipe. They have wonderful recipe books....if you don't have one I would suggest getting one or all of them. I have 6 and so far have only found 1 recipe I didn't like (my husband liked it though).

Before

After

Mini Pesto Pizzas

1 Tube Refrigerated Pizza Dough - do not unroll, cut into 15 disks 1/2" thick

1C Mozzarella Cheese - shredded

1/4C Parmesan Cheese (fresh grated is best)

1/4C Walnuts - chopped

2 Plum Tomatoes - sliced

1/3C Basil Pesto - prepared or follow recipe below

In small bowl combine Parmesan cheese and chopped walnuts.

Lightly press dough disks into stoneware or cookie sheet to seal seams. Top with 1tsp (ish) of the pesto sauce, mozzarella cheese, tomato slice and a sprinkle of the parm/walnut mixture.

Bake @ 425* for 12-15 minutes.

Basil Pesto:

1C Basil Leaves - lightly packed

1/4C Walnuts - toasted

1oz Fresh Grated Parmesan Cheese

1/4C Olive Oil

2 Garlic Cloves - pressed

**using a food chopper combine half of the basil leaves with half the walnuts and chop until resembles a thick paste. Place into small bowl. Repeat with remaining basil and walnuts. Add remaining ingredients to bowl and stir to combine.

**using a food processor combine all ingredients, except olive oil. Using quick pulses, chop ingredients. Once it looks like a paste, slowing drizzle olive oil into mixture mixing well.