Preheat oven to 350°F

Pat dough flat and cut into 15 pieces with a 2 inch diameter cookie cutter. Place dough onto baking sheet lightly brushing each piece with olive oil. Top each with pieces of sun-dried tomato and crumbled Vermont Feta. Sprinkle with oregano and a pinch of salt and pepper.

Bake pizzas until crusts are light brown and filling is heated through (about 15 minutes). Garnish with fresh basil

Serve warm.