PREP TIME: 23 min
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COOK TIME: 12 min
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YIELD: 8 servings |
INGREDIENTS:
| 1 (4.9 oz.) pkg. Hungry Jack® Sour Cream & Chives Potatoes | 2 cups (8 oz.) shredded mozzarella cheese, divided |
| 1 thin & crispy prepared pizza crust | 1/2 cup chopped green peppers |
| 5 tbsps. Crisco® Light Olive Oil divided | 1/2 cup sliced green onions |
| 1 (.5 ounce) pkg. pesto sauce mix | 3 Roma tomatoes, sliced |
| 2 oz. pepperoni slices about 30 slices, if desired |
- 1 (4.9 oz.) package Hungry Jack® Sour Cream & Chives Potatoes
- 1 thin & crispy prepared pizza crust
- 5 tablespoons Crisco® Light Olive Oil, divided
- 1 (.5 ounce) package pesto sauce mix
- 2 ounces pepperoni slices, about 30 slices, if desired
- 2 cups (8 oz.) shredded mozzarella cheese, divided
- 1/2 cup chopped green peppers
- 1/2 cup sliced green onions
- 3 Roma tomatoes, sliced
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PREPARATION DIRECTIONS:
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1.
COOK potatoes according to package directions. Heat oven to 425°F. Coat pizza crust with 2 tablespoons olive oil. Combine pesto sauce mix with 3 tablespoons olive oil.
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2.
PLACE prepared crust on baking pan. Spread potatoes evenly over crust. Drizzle with pesto mixture. Top with pepperoni, if desired. Reserve 1/2 cup cheese. Sprinkle 1 1/4 cups cheese over pizza. Top with green peppers, green onions, tomatoes and remaining cheese. Bake 12 to 14 minutes or until cheese is bubbly and golden brown.
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