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"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." — Pillsbury Artisan Pizza Crust
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1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
1/2 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
Wasn't sure what to think of this since I was the first one to rate it. This was actually really good! I followed the recipe pretty much exactly (I did form it into a circle instead of the square) and really enjoyed the pesto flavor. I made sure the potatoes were real thin so they softened, and the added onions on top really added to the flavor. Yum!
I used homemade spelt flour crust for this, and it was quite good. I also added some parmesan cheese on top. The oil from the pesto made it pretty greasy, but I didn't mind that much.
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Pesto Pizza
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 441 Calories from Fat: 159
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