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Mini Margherita Pizzas

These tasty, tiny pizzas are the perfect appetizer for any Italian loving guests. Our Mini Margherita Pizzas recipe is simple while still creating a delicious dish by blending the flavors from the hand-selected mozzarella, roma tomatoes and fresh basil.

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4.0 by 22 people

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  • Makes: 18 to 20 mini pizzas
  • Prep: 25 mins
  • Bake: 8 mins 450°F

Mini Margherita Pizzas

Directions

  1. Preheat oven to 450 degrees F. Line a large baking sheet with foil; set aside. Use a 2-inch round cutter to cut Italian bread shell into 18 to 20 circles (or use a knife to cut into 20 squares/pieces).* Place bread shell pieces onto prepared baking sheet.
  1. Spread bruschetta topper on bread shell pieces. Top with mozzarella cheese and tomato slices. (If necessary, cut cheese and tomatoes to fit.)
  1. Bake for 8 to 10 minutes or until cheese is melted and bread pieces are crisp. Sprinkle with black pepper and top with basil leaves just before serving. If desired, sprinkle with Parmesan cheese.

From the Test Kitchen

Cut bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hours.

*

If you prefer, cut some circles and some squares.

Nutrition Facts (Mini Margherita Pizzas)

  • Per serving:
  • 83 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 8 mg chol.,
  • 159 mg sodium,
  • 9 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

22 Ratings
793 Days Ago
These were so easy to make and delicious! I made them for a cocktail party and everyone loved them.

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