*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I found this recipe fun and relatively easy other than it being time consuming. I did choose to make the pizza dough as opposed to buying the premade dough. Also I added onions olives more garlic and cheese to taste and served with an Alfredo sauce as well as a marinara. The whole family loved it and thought it was from a local pizza place!
Despite some of the negative reviews I liked this recipe. I baked the bottom crust for just a couple minutes because I was afraid it would be soggy. Then I put a thin layer of tomato sauce before adding the potato/broccoli mixture. I also added butter to the potato/broccoli mixture and used Italian Seasoning instead of all the individual spices. I used a fork to seal the edges since the bottom crust was already slightly cooked so had to press down harder. It cooked up nicely and my family liked it.
This was pretty good but I think maybe the title is a little misleading. It's not cheesy like pizza which I was expecting. I also added a little pesto and sun dried tomatoes to the recipe and used more cheese but I wish I had used more. My boyfriend loved it though!
Despite the negative reviews and the low star rating, I gave this recipe a try. I’m pleased to say my family REALLY enjoyed it. My husband does not enjoy ‘meatless’ meals and he commented twice that this was a good dinner. To me, I heard “Oh, yea, you can make this one again!” I didn’t have quite a pound of broccoli, so I roughly chopped an onion and added it to the last 5 minutes of the boiling potatoes. That worked perfectly. I used two Pillsbury® Pizza Crusts and spread it out to the edges on a large pizza (16”) pan. I debated pre-baking the bottom crust, but chose not to and the bottom crust baked up just fine. I did not have Monterey Jack cheese, but did have Pepperjack Cheese, so I used 2 cups of it in this recipe. This made a very big pizza – and I cut 8 very large pieces. This was served with ‘Marilyn’s Special Salad’ from AR, and we had a very enjoyable dinner.