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Potato Pesto Pizza

Pillsbury Recipe by

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 6 servings (3 pieces each)

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 0


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


  • 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  • 2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 4 to 6 minutes or until edges begin to set.
  • 3 In 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.
  • 4 Bake 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.

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