Muffin-Tin Pizzas

• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon sugar
• 1 tube (11 ounces) refrigerated thin pizza crust
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/2 cup finely chopped fresh mushrooms
• 1/2 cup finely chopped fresh broccoli
• 16 slices pepperoni, halved

1. Preheat oven to 425u0b0. In a small bowl, mix the first six ingredients.
2. Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges.
3. Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas.
4. Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a
5. in a preheated 425u0b0 oven until heated through.

tomato sauce, tomato paste, basil, garlic salt, onion powder, sugar, crust, mozzarella cheese, fresh mushrooms, fresh broccoli, pepperoni

Taken from www.tasteofhome.com/recipes/muffin-tin-pizzas/ (may not work)