- 8 refrigerated jumbo biscuits
- Parchment paper
- 3/4 cup refrigerated basil pesto
- 10 cherry tomatoes
- 1 cup crumbled feta cheese
How to Make It
Preheat oven to 450°. Roll biscuits into 6-inch rounds; place 2 inches apart on 2 parchment paper-lined baking sheets. Spread 1 1/2 Tbsp. refrigerated basil pesto on each round. Cut cherry tomatoes in half; top pizzas with tomatoes. Top each pizza with 2 Tbsp. crumbled feta cheese. Bake 5 minutes. Rotate pans, and switch from top to bottom racks; bake 4 to 5 more minutes or until golden.