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.