Potato Crust Vegetable Pizza
photo by Starrynews
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 4 medium baking potatoes, peeled
- 1 medium onion
- 2 eggs, beaten
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil (prefer rosemary flavor)
- 1 small red onion, halved and thinly sliced
- 2 medium zucchini, thinly sliced
- 2 medium summer squash, yellow-thinly sliced
- 2 garlic cloves, minced
- 1 (5 1/3 ounce) package goat cheese
- 16 cherry tomatoes, quartered
- 2 tablespoons fresh basil, snipped
- 1 cup mozzarella cheese, shredded (4 oz)
directions
- Preheat oven to 425°F.
- Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
- In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
- Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
- Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
- Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
- Sprinkle with fresh basil and mozzarella.
- Bake for 5-7 minutes or until cheese is melted.
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Reviews
-
Yum, this is great! So colorful and flavorful. This would be especially perfect when the garden is full of squash and tomatoes. I didn't have any rosemary oil, so I used garlic oil, which was great. I made a half batch in a 9" circular pan and added the basil after the final bake. Thanks for sharing! PAC Fall '12
RECIPE SUBMITTED BY
Tamaretta
United States