- 1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
- 1/2 cup refrigerated basil pesto
- 1 tablespoon roasted chopped garlic
- 2 cups shredded reduced-fat mozzarella cheese
- 4 small red potatoes, very thinly sliced
- 2 tablespoons sliced green onions, if desired
- Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15×10-inch pan with sides with cooking spray.
- Unroll dough in pan; starting at center, press dough into 15×10-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.