13.8 oz pizza crust refrigerated ▢1 cup mozzarella cheese shredded ▢2 tbsp parmesan cheese grated
Preheat the oven to 425 degrees.
Combine the ingredients for the topping in a small basin.
Roll pizza dough into a rectangle after unrolling it on a gently floured surface. Using a glass or a small circle cookie cutter, divide the pizza dough into twenty rounds. Cut dough from scraps that have been re-rolled and position on a greased cookie sheet.
Sprinkle with cheeses, then pour the tomato mixture on top.
Bake until the edges of the crusts are golden brown, 8 to 10 minutes.