INGREDIENTS
- 1
- package Pillsbury Artisan Pizza Crust
- 4
- pieces cooked bacon, broken into thirds
- 12
- small pieces torn lettuce (Romaine, iceberg, etc.)
- 1
- avocado, thinly sliced into 12 pieces
- 1
- large tomato, sliced into 12 small thin pieces
- 1
- cup Yoplait plain Greek yogurt
- 1
- tablespoon Italian seasonings
- 1/2
- teaspoon garlic powder
- 1/4
- teaspoon salt
DIRECTIONS
- Preheat oven to 425 degrees F.
- Roll out the pizza crust on a floured cutting board. Use a rolling pin to roll to even thickness if needed. Using a small round cookie cutter (approx. 1.5 inches diameter), cut out 24 small circles of dough and transfer to a baking sheet that has been greased with cooking spray or sprinkled with cornmeal.
- Bake for 5 minutes or until the dough is cooked through, then remove and let cool.
- Build
- DIPPING SAUCE: Whisk Greek yogurt, Italian seasonings, garlic powder and salt together until combined.
- VARIATIONS: Caprese sliders -- Layer bun with a thin slice of tomato and mozzarella cheese, topped with a piece of basil and a drizzle of balsamic vinegar. Meatball Parmesan sliders -- Layer bun with a meatball marinated in Muir Glen marinara sauce topped with shaved Parmesan cheese.
