Ingredients Jump to Instructions ↓

  1. 2 pounds potatoes, sliced

  2. 1 pound broccoli, chopped

  3. 2/3 cup shredded Monterey Jack cheese

  4. 1/2 lemon, juiced

  5. 2 teaspoons minced garlic

  6. 1 tablespoon chopped fresh basil

  7. 3/4 teaspoon dried oregano

  8. 1/2 tablespoon dried parsley

  9. 2 (10 ounce) packages refrigerated pizza crust doughs

  10. 1 (14 ounce) jar pizza sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C). Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain. In a large bowl combine potatoes, broccoli, cheese, lemon juice, garlic, basil, oregano and parsley. On a pizza pan or baking sheet, roll out 1 pizza dough. Top with potato mixture and cover with second pizza dough; with moistened fingers seal edges of dough together. Bake in preheated oven for 20 minutes, or until golden brown. Serve with warmed pizza sauce.


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