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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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
additional:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 4 to 6 minutes or until edges begin to set.

  • 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.

  • 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.

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.

Nutrition Facts

441 calories; protein 20.1g; carbohydrates 52g; fat 17.6g; cholesterol 30.8mg; sodium 869.2mg. Full Nutrition
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Reviews (3)

Rating: 4 stars
08/08/2012
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! Read More
(3)
Rating: 4 stars
08/28/2012
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. Read More