Preheat oven to 375 degrees. Spray 6 – 4½ inch tart pans with removable bottoms with the cooking spray.

Combine the Bread & Bun mix with water in a mixer. Mix on low until combined. Increase speed to medium-high and mix for 3 minutes. Divide the batter among the prepared pans and, using damp fingers, push on the dough to spread it evenly in the pans.

Place the sliced mozzarella on top of the dough, top with tomato slices and a pinch of salt and pepper on each tart. I put 2 slices of mozzarella and 3 tomato slices on each tart, bake for 20 – 25 minutes or until the crust is browned and the cheese melted. Let cool slightly, remove tarts from the pans and remove the tart pan bottoms. Roll the basil leaves up like a cigar, slice them thinly and scatter the basil over the top of the tarts. Serve tarts warm.

The tarts can be made ahead and reheated in the microwave or oven. Wrap in plastic wrap and refrigerate to store.