Potato Crust Vegetable Pizza |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I lost this recipe in a recent move. I thought it was from SL, went to the SL message board and someone said it sounded like a BHG recipe, so checked there. YEAH! Posting here for safe keeping. This is NOT a quiche-the eggs are just to hold the crust together. The full flavor of this pizza comes from the chevre, fresh basil and veggies. I have successfully used the refrigerated shredded hash browns to save some time. Get out the food processor for the other veggies-your taste buds will NOT be disappointed! Serves 8-10 as a main dish, 18-20 appetizers. From BH&G 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:
1. Preheat oven to 425°F.
2. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
3. In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
4. 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.
5. 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.
6. Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
7. Sprinkle with fresh basil and mozzarella.
8. Bake for 5-7 minutes or until cheese is melted.
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