1 red bell pepper (4 oz.)
12 sticks (1 oz. each) mozzarella
8 small (about 5" diam.) baked pizza crusts
1 cup purchased pizza sauce

Cooking Time: 8min.
Prep Time: 30min.
Makes: 8 pizzas

Core, stem and seed pepper; cut lengthwise into 1"-wide strips.  Cut each
strip crosswise into 1/2" pieces (fingernails).  Round corners on one end of
each piece.

Cut each cheese stick in half crosswise.  On rounded end of each stick 
(finger), cut out a 1/2"-square notch into which a pepper piece will fit to 
make a nail.

Lay crusts slightly apart on 3 baking sheets, each 12x15".  Spread 2 T. 
sauce evenly over each crust.  Lay 3 cheese fingers well apart on each crust: 
fit a red pepper nail onto each.  Bake in a 450F oven until cheese just begins 
to melt, about 8 min.

Nutritional Analysis per pizza: 338 cal., 40% (135 cal) from fat; 10 g
protein; 15 g. gat (6.9 g.  sat); 36 g carbo.; 422 mg. sodium; 33 mg. chol.