- 1 (4.9 ounce) pkg Hungry Jack® Creamy Onion with Chives Potatoes
- 1 thin & crispy prepared pizza crust
- 5 tbsps Crisco® Light Olive Oil
- 1 (.5 ounce) pkg pesto sauce mix
- 2 oz pepperoni slices, (about 30 slices) (optional)
- 1 3/4 cups mozzarella & asiago with roasted garlic shredded cheese
- 1/2 cup chopped green peppers
- 1/2 cup sliced scallions
- 3 roma tomatoes, sliced

1. HEAT oven to 425°F. Cook potatoes according to package directions. Coat the pizza crust with 2 tablespoons olive oil. Combine pesto sauce mix with 3 tablespoons olive oil.

2. 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, scallions, tomatoes and remaining cheese. Bake 12 to 14 minutes or until cheese is bubbly and golden brown.