1 Brooklyn Bred Neapolitan Thin Pizza Crust 

1 tablespoon butter, melted 

4 ounces Brie cheese 

¼ cup whole-berry cranberry sauce or cranberry relish 

2 tablespoons chopped pistachios 

1. Preheat oven to 425°F. Place Brooklyn Bred pizza crust on cutting board. Cut crust lengthwise in half. Cut crust crosswise into 5 pieces to make 10 squares. (Each square is about 2 ½-x-2 ½-inches.) 

2. Place 12 cup mini muffin pan on work surface. Microwave half of pizza crust squares for 10 seconds until soft and pliable. With scissors, cut each square in halfway to center, not cutting all the way through. Working quickly, shape each square to fit into each mini muffin cup. (If necessary, press with back of small tool.) Repeat with remaining squares. 

3. Brush each cup with melted butter. Cut Brie into 1½-inch-long slices, each about ¼-inch thick. Place a Brie piece in each cup; top each with 1 heaping teaspoon of cranberry sauce. 

4. Bake 5 minutes or until crusts are brown and cheese is melted. Remove from oven. 

5. Sprinkle each cup with chopped pistachios.