MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Margherita Pizzas
Categories: Breads, Cheese, Vegetables
Yield: 19 Servings

14 oz Pkg (12") thin-style Italian
- bread shell (Boboli)
1/2 c Roasted sweet pepper
- bruschetta topper,kalamata
- olive bruschetta topper,
- or desired pizza sauce
6 oz Fresh mozzarella cheese;
- sliced
2 Roma tomatoes; thin sliced
Fresh ground black pepper
+=OR=+
Crushed red pepper
sm Fresh basil leaves
Grated Parmesan cheese
- (opt)

Set oven @ 450ºF/232ºC.

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).*
Place bread shell pieces onto prepared baking sheet.

Spread bruschetta topper on bread shell pieces. Top with
mozzarella cheese and tomato slices. (If necessary, cut
cheese and tomatoes to fit.)

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.

Makes: 18 to 20 mini pizzas

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... If God didn't want us to hunt, He wouldn't have given us plaid shirts.

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