Mini Margherita Pizzas

• 12 cherry tomatoes, chopped
• 4 fresh basil leaves, chopped
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 1/4 tsp. freshly ground black pepper
• 1 can (13.8 oz.) refrigerated pizza crust
• 3/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 425 degrees F.
2. Combine first 5 ingredients.
3. Unroll pizza dough on lightly floured surface; roll into 12x8-inch rectangle.
4. Use 3-inch cookie cutter to cut dough into 20 rounds, rerolling scraps as necessary; place in single layer on baking sheets sprayed with cooking spray.
5. Sprinkle with cheeses; top with tomato mixture.
6. Bake 8 to 10 min.
7. or until edges of crusts are golden brown and mozzarella is melted.

tomatoes, fresh basil, clove garlic, olive oil, freshly ground black pepper, crust, shredded italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/mini-margherita-pizzas-155149.aspx (may not work)