Potato and Tomato Pizza

 

1

can (13.8 ounces) Pillsbury® refrigerated classic pizza crust

2

cups frozen potato wedges with skins, thawed (about 32 pieces)

1

tablespoon Dijon mustard

3

medium roma (plum) tomatoes, coarsely chopped (1 1/2 cups)

1

medium zucchini, cut lengthwise in half, then cut crosswise into slices

1/2

teaspoon dried basil leaves

1/4

teaspoon coarsely ground pepper

1

cup shredded reduced-fat mozzarella cheese (4 ounces)

• 1 Heat oven to 425º. Spray 14-inch pizza pan with cooking spray. Press pizza crust dough into pan.
• 2 Toss potatoes and mustard until potatoes are coated; arrange on crust. Top with tomatoes, zucchini, basil, pepper and cheese. Bake 20 to 25 minutes or until cheese is melted and crust is golden brown.