POTATO PESTO PIZZA

Potato Pesto Pizza image

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.

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
½ cup refrigerated basil pesto
1 tablespoon roasted chopped garlic
2 cups shredded reduced-fat mozzarella cheese
4 small red potatoes, very thinly sliced
2 tablespoons sliced green onions, if desired

Steps:

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

Nutrition Facts : Calories 441.1 calories, Carbohydrate 52 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 3.6 g, Protein 20.1 g, SaturatedFat 6.9 g, Sodium 869.2 mg, Sugar 1.6 g