MINI PIZZAS
YIELD: 11 SERVING SIZE: 3 EACH
INGREDIENTS 11 Biscuits, Dough, Whole Grain-Rich, Easy Split 1pt., 1tbsp. Sauce, pizza, canned, ready- to-serve 1 lb. Cheese, mozzarella, low moisture, part-skim, shredded 1⅛c. chopped Peppers, sweet, green, raw 11 oz. Turkey, Ground, Crumbles, FC 1⅛c. chopped or sliced Tomatoes, red, ripe, raw, year round average 4 DIRECTIONS Crust: 1. Thaw biscuit dough, covered either at room temperature for 30-60 minutes, or refrigerated overnight. 2. Cut biscuit dough into 3 equal parts; roll on a flour-dusted bench to 1/8-inch thick rounds using a flour- dusted rolling pin. 3. Place on parchment-lined sheet pan; prick small holes on the entire surface of the pizza crust with a fork. 4. Bake as directed and allow crusts to cool before assembly. Convection Oven: 350°F for 5-7 minutes Standard Oven: 400°F for 9-11 minutes *Rotate pans baked in convection oven one- half turn (180°) after 3 minutes of baking . 3
Assembly 1. Place cooled Crusts on parchment-lined pan; spread approx. 1 Tbsp Sauce to within 1/4-inch from edge. 2. Top with 1 Tbsp cheese, 1 1/2 tsp sautéed green peppers and 1 tsp cooked sausage. 1. Bake as directed. Convection Oven: 375°F for 5-7 minutes Standard Oven: 425°F for 11-13 minutes *Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Finishing Garnish with 1 1/2 tsp fresh tomatoes and serve warm.
Crediting: 2.25 oz. m/ma.; 2.25 oz. whole grain-rich
RECIPE COURTESY OF GENERAL MILLS
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