Pillsbury® Potato Pesto Pizza

Pillsbury® Artisan Pizza Crust
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.
6 servings


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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)
1 tablespoon chopped fresh parsley or cilantro, if desired


Prep: 15 Minutes
Total: 25 Minutes

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.


Expert Tips:

  • 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.

Created date

August 2012

Nutritional Information

Calories 440
Fat 24 g
Fiber 2 g
Protein 18 g
Sodium 790 mg