Roll out the pizza dough on a clean surface and cut out as many circles as you can using a 2.5 inch circle cookie/biscuit cutter (or an empty clean 4 oz can works really well too!) I got about 15 circles of dough.
Press dough circles into a mini muffin pan that has been sprayed lightly with oil. The dough should cover the bottom and sides. Pierce the bottom of the dough with a fork 1-2 times so they don't puff up too much when baking.
Bake pizza dough for 8-10 minutes until lightly browned and cooked through.
While the dough is cooking, sauté the sliced mushrooms for 3-4 minutes until softened and flavorful. (Mushrooms let out a lot of liquid, so you shouldn't need oil or water for sautéing.) Stir frequently to avoid sticking.
When dough is done, let cool for a few minutes. Top each one with 1-2 tsp of pesto, a few slices of sautéed mushrooms and a few slices of cherry tomato.
Devour!
Video
Notes
~Even though you'll only need about ½ cup of the Mixed Greens Pepita Pesto., I encourage you to make a whole recipe. Use leftovers on roasted veggies, baked potatoes, stirred into rice or pasta, as a dip for raw crudité or crackers, etc. It's so good!