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Ingredients

2 pounds potatoes, peeled 1 pound broccoli, chopped ⅔ cup shredded Monterey Jack cheese ½ lemon, juiced 2 teaspoons minced garlic 1 tablespoon chopped fresh basil ¾ teaspoon dried oregano ½ tablespoon dried parsley salt and pepper to taste 2 (10 ounce) packages refrigerated pizza crust doughs 1 (14 ounce) jar pizza sauce

Nutrition Info

356.6 calories carbohydrate: 63.8 g cholesterol: 8.4 mg fat: 5.7 g fiber: 5.4 g protein: 13 g saturatedFat: 1.9 g servingSize: - sodium: 811.8 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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. When cool enough to handle, slice potatoes.
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, season with salt and pepper. 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.

8 servings

Broccoli, potatoes, cheese and herbs are baked between two pizza crusts, and served with warm pizza sauce.