Recipe attributed to Everyday Italian by Jean Pare and Sophia De Luca (Original series), Publisher Company's Coming.
You can view their website at www.companycoming.com
Full sized pizzas are so old fashioned. These cute little mini pizzas make a bold flavor statement and a chic addition to any appetizer tray.
Basil pesto 1/4 cup 60mL
Unbaked pizza crust (12inch, 30cm diameter) 1 1
Grated Italian cheese blend 1/2 cup 125mL
Finely chopped marinated artichoke hearts 1/4 cup 60mL
Finely chopped salami (Such as Genoa) 1/4 cup 60mL
Finely chopped sun-dried tomatoes in oil 1/4 cup 60mL
Spread pesto on pizza crust. Cut out circle with 2 inch (5cm) round cookie cutter. Arrange on greased baking sheet with sides. Discard remaining pizza crust scraps.
Combine remaining 4 ingredients in a small bowl. Spoon bout 2 tsp. (10mL) onto pizza crust rounds. Bake in 400 degree F (205 degree C) oven for about 12 minutes until cheese is melted and golden. Make about 22 pizzettes.
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