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Potato Pesto Pizza

Potato Pesto Pizza

Small red potatoes, mozzarella, garlic and pesto create a pizza that is packed with flavor! Starting with Pillsbury® refrigerated artisan pizza crust with whole grain, it's on the table in less than 3

Recipe by Pillsbury

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Prep Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings (3 pieces each)

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Ingredients

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
1/2 cup refrigerated basil pesto (from 7-oz container)
1 tablespoon roasted chopped garlic (from 4-oz jar)
2 cups shredded reduced-fat mozzarella cheese (8 oz)
4 small red potatoes, very thinly sliced (8 oz)
2 tablespoons sliced green onions (2 medium), if desired

Directions

1Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 4 to 6 minutes or until edges begin to set.
3In small bowl, stir 6 tablespoons of the pesto with the garlic. Spread over crust. Sprinkle with cheese. Top with potato slices, and brush remaining 2 tablespoons pesto over potatoes.
4Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with green onions. To serve, cut into 6 rows by 3 rows.