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 30 minutes.

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  • prep time 15 min
  • total time 25 min
  • ingredients 6
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

Use purchased pesto, found near the refrigerated pastas in your supermarket.

Chopped roasted garlic in water, available in jars, is a great convenience item to keep on hand. You can also use fresh garlic, or roast your own.

Prebake the crust for only a few minutes to allow the potatoes to get perfectly done without overbrowning the crust.

Watch the Video

Make meatless Monday even better with this pesto-rich pizza that’s topped with potatoes, cheese and garlic—and ready to eat in less than 30 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
790mg
790%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
35%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.