Potato Pesto Pizza

Ingredients

• 0.5 cup basil pesto refrigerated
• 2 cups mozzarella cheese shredded reduced-fat
• 13.8 ounce artisan pizza crust whole refrigerated with grain pillsbury® canned
• 4 small potatoes red very thinly sliced
• 1 tablespoon roasted garlic chopped

Equipment

• bowl
• frying pan
• oven

Directions

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.
3. Bake 4 to 6 minutes or until edges begin to set.
4. In small bowl, stir 6 tablespoons of the pesto with the garlic.
5. Spread over crust.
6. Sprinkle with cheese. Top with potato slices, and brush remaining 2 tablespoons pesto over potatoes.
7. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted.
8. Garnish with green onions. To serve, cut into 6 rows by 3 rows.