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1 14 ounce package (12-inch) Italian bread shell (such as Boboli)
1/2 cup roasted sweet pepper bruschetta topper, Kalamata olive bruschetta topper, or desired pizza sauce
6 ounces fresh mozzarella cheese, sliced
2 roma tomatoes, thinly sliced
Freshly ground black pepper
Fresh small basil leaves
Preheat oven to 450 degrees F. For pizza crust, use a 2-inch round cookie cutter to cut Italian bread shell into 18 to 20 circles (or cut into 20 squares/pieces). Place circles onto a foil-lined baking sheet.
Spread bruschetta topper over pizza crust. Top with mozzarella cheese and a tomato slice. (If necessary, cut cheese and tomatoes to fit.)
Bake for 8 to 10 minutes or until cheese is melted and pizza crust is crisp. Sprinkle each with black pepper and top with a small basil leaf just before serving.
Make-Ahead Directions:
Cut bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hours.
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1st Keep
 mvsampsoncollett
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