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Prep 15min
Total50min
Servings4
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Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
4
tablespoon jarred pesto
5
purple fingerling potatoes, diced
1
tablespoon extra-virgin olive oil, plus more for drizzling
1/2
green bell pepper, diced
1/2
yellow squash, sliced
1/2
orange bell pepper, diced
1
cup halved cherry tomatoes
1
pinch coarse salt and freshly ground pepper
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Steps
1
Preheat oven to 400°F.
2
Toss the potatoes with the tablespoon oil and arrange on a baking sheet. Season with salt and pepper and roast for 20 minutes.
3
Roll the pizza crust out on a flat surface. Evenly spoon the pesto over the crust, in the shape of a rainbow.
4
Arrange the vegetables in the order of the colors of a rainbow. The potatoes will go at the bottom, followed by the green diced peppers, then the yellow squash, followed by the orange diced peppers, and finally the halved cherry tomatoes as the very top color. Using a paring knife or pizza cutter, cut away the extra pieces of dough, creating the rainbow shape for the pizza. Season lightly with salt and pepper.
5
Place back in the oven and bake another 20 minutes, until the veggies have softened and the tomatoes wilted.
6
Drizzle with a little more oil and serve immediately.
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Nutrition Facts
Serving Size:1 Serving
Calories
578.8
Total Fat
24.1g
37%
Saturated Fat
1.4g
7%
Cholesterol
5.1mg
2%
Sodium
968.7mg
40%
Potassium
1034.9mg
30%
Total Carbohydrate
78.0g
26%
Dietary Fiber
7.6g
30%
Sugars
3.9g
Protein
14.8g
% Daily Value*:
Vitamin C
116.70%
117%
Calcium
21.80%
22%
Iron
32.70%
33%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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