1 pkg (17.3 oz.) frozen puff pastry dough, thawed
6 tbsp storebought prepared sundried tomato pesto, divided
1/2 cup drained pimento-stuffed green olives, chopped, divided
3/4 cup shredded smoked mozzarella, 3 oz. divided
Preheat oven to 400 degrees F. Coat 2 jellyroll pans with cooking spray. Using 2-1/2 inch round cookie or biscuit cutter cut out 9 rounds from each pastry sheet. Arrange on pans. Using fork prick center of each pastry round in several places. Bake 5 minutes, remove from oven. Top each pastry round with about 1 tsp pesto, sprinkle with olives and cheese. Bake 5 minutes until lightly browned and cheese is melted.
Makes 18 mini pizzas.
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