Saturday, September 22, 2012

Potato Pesto Pizza

Potato Pesto Pizza

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

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 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

Try out the new Pillsbury Artisan Pizza Crust with Whole Grain. Makes for some Family fun. Here is a $1.25 off coupon to try.

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