Wash and chop the veggies, including peppers and a fresh tomato. An onion is optional.
Sauté the peppers in a tablespoon of butter for 3-4 minutes, or until they begin to soften.
Remove peppers from heat and combine with the chopped tomato; set aside for now.
Shred the cheese.
Press or roll each Grands biscuit out to a flatter round, about an inch thick; you can use a rolling pin.
Top with pizza sauce, then pepper and tomato mixture, cheese, and pepperoni.
Place each mini pizza on a cookie sheet using a flat spatula/flipper.
Sprinkle with basil.
Bake at 375° for about 15 minutes or until bottoms have turned a golden color and cheese is melted.
Serve while warm; they pair really well with a good salad. Enjoy!