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Categories:Viewed: 77 - Published at: a year ago
Ingredients
- 1 can (13.8 oz) Pillsbury(R) 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)
- 1 tablespoon chopped fresh parsley or cilantro, if desired
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
