Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.