Potato Pesto Pizza

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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Ingredients

25 m servings 441 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. 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.
  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.

Footnotes

  • 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.

Reviews

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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 squar...

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.

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