Italian Garden Pizza


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4 910 ozs sour cream (hungry jack, chives potatoes)
1 prepared pizza crust (thin crispy)
5 tbsps olive oil (crisco light tasting, divided)
12 oz pesto sauce (mix)
2 ozs pepperoni (slices if desired)
2 cups shredded mozzarella cheese (divided)
12 cup green peppers (chopped)
12 cup green onions (sliced)
3 roma tomatoes (sliced)


Cook potatoes according to package directions. Heat oven to 425 degrees F. Coat pizza crust with 2 tablespoons olive oil. Combine pesto sauce mix with 3 tablespoons olive oil.
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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