1
ball (16 oz) fresh mozzarella, cut into thin strips
9
grape tomatoes, halved
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Steps
1
Heat oven to 350°F. Line large cookie sheet with parchment paper.
2
On cutting board, unroll dough. Using large round cookie cutter, cut out 9 rounds, gathering scraps and patting dough together to cut last 2 or 3 rounds. Place rounds on cookie sheet.
3
Spread pesto on each dough round to edge. Place mozzarella strips to cover half of each round. Arrange 2 tomato halves on each to resemble eyes. Add a thin mozzarella strip above eyes on each.
4
Bake 22 to 24 minutes or until crust is golden brown and thoroughly cooked. Cool slightly, 5 to 10 minutes. If necessary, use sharp knife to separate pizzas. Serve immediately.
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Not a pesto fan? Marinara sauce can be used as well.
The cheese will spread during cooking—but that’s okay, it adds to the mummy look.
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No nutrition information available for this recipe
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