Combine the cream cheese, Cheddar cheese, garlic and basil. Add salt and pepper and fill the bases with the mixture. Refrigerate the filled bases until you finish preparing the remaining ingredients. Cut sausages into thin slices, the mushrooms in quarters and pepper into thin strips. Cut the tomato in half and gently squeeze them to extract its juice and seeds. Cut each half into 5 slices. Remove the mini puff pastries from the refrigerator and brush their surface with the tomato paste. Sprinkle with half the grated Edam cheese and fill with the mixture of sausages, mushrooms, peppers and tomatoes. Sprinkle with the remaining Edam cheese and bake the individual pizzas in a preheated oven at 200°C, on the lowest shelf of the oven. Bake for 25-30 minutes and serve.

For making Mini Pizzas:
Place 10 puff pastries onto the baking tin and fill them with the mixture. Brush around their edges with water. Cover each with another puff pastry. Press the bottom and upper pastries' edges gently together to stick.