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(18 to 20 mini pizzas)
Preheat oven to 450°F. Use a 2-inch round cookie cutter to cut the bread shell into 18 to 20 circles (or cut into 20 squares/pieces). Place circles on a foil-lined baking sheet.
Spread bruschetta topping (or pizza sauce) over mini crusts. Top each with mozzarella and a tomato slice. (If necessary, cut cheese and tomatoes to fit.)
Bake for 8 to 10 minutes or until cheese is melted and crust is crisp. Sprinkle with black pepper and top each with a small basil leaf just before serving.