Potato Pesto Pizza

(3)
  0 reviews
  • 15 min prep time
  • 25 min total time
  • 6 ingredients
  • 6 servings

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

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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