Simple Sausage and Swiss Cheese Mini Pizzas

Made for the guys that helped put up a fence in my backyard, and this definately fit the bill, there was 4 of them ,ended up with the 10 mini pizzas, and they ate them all. I did have 1, and it was very enjoyable, I did reheat mine, as I had a late lunch, but nonetheless, really enjoyed it, and would not hesitate to make again.

A nice, simple and quick meal to make and perfect for taking in the lunch box. The flavour blends were ok but not my favourite but both my boys really enjoyed them. Like another reviewer I didn't use any oil for the sausage as it had plenty of it's own and used a tsp of dried basil rather than fresh. I could only get 5" rounds, precooked for 7 minutes as we prefer softer crust and then pushed down where it rose in the middle so it made a bit of a well which was awesome for keeping the ingredients in for packing lunches. We were running out of swiss so I mixed it with marble cheddar cheese. For the pizza sauce I used half a can of tomato paste and 1/2 tsp dried italian seasoning by Club House and a tsp of water. We'll definitely be keeping this recipe for a nice easy lunch and to satisfy those pizza cravings. Thanks for creating a simple and budget friendly recipe! Made and enjoyed for RSC #16. Best of luck!

Loved how simple and easy to make! I only stretched mine to about 4 inches plus I used the grand size for a thicker crust! I also used Gruyere cheese for the Swiss as it melts beautifully. I also used my homemade marinara sauce. Made for Ready Set Cook #16.

Very nice recipe! I used the larger biscuits because that's what I had. I made mine a little smaller than stated so I would get a thicker crust (my preference). I used jarred pizza sauce and added a few chopped olives. I will make this again but use half swiss and half mozzarella. Thanks for sharing. Made for RSC #16.

So good! I used a 16.3 oz, 8 ct pkg of biscuits (Grands) because I tried making a pizza crust with a regular-size biscuit I had leftover from another recipe and the largest I could get it was about 4 inches (the Grands themselves were still not quite 6 inches). I halved the sausage and onion (and skipped the oil as the sausage didn't need extra oil) and still had *plenty* for those 8 Grands biscuit crusts. I didn't have any fresh basil so used about 1/2-1 tsp dried. I didn't measure the sauce or cheese, just used what looked good. For the cheese, I used what I had on hand, which was a mozzarella-provolone mix on some and a 4-cheese Mexican blend for the rest. I only baked the crusts about 6-7 minutes before adding the toppings and they were done just right for my taste. These are super easy (I cooked the sausage a couple days ago) and tasty - the biscuit makes a yummy crust. Thanks for sharing and good luck in the contest!