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    Potato Crust Vegetable Pizza

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:43 AM EST

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    servings:8
    cook time:1h15min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    This vegetarian entree is a great option for veggie-lovers. Shredded potatoes and onions make a crispy, great-tasting crust, while sauteed sweet peppers, zucchini, squash, and garlic add plenty of flavor. The pizza is topped off with Italian delicacies like goat cheese, cherry tomatoes, and fresh basil.

    Ingredients

    • 4 medium baking potatoes, peeled
    • 1 medium onion
    • 2 beaten eggs
    • 1/4 cup all-purpose flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 2 medium zucchini, thinly sliced
    • 1 medium yellow sweet pepper, chopped
    • 1 small red onion, halved and thinly sliced
    • 2 cloves garlic, minced
    • 1 5.3-ounce package soft chevre (goat cheese)
    • 16 cherry tomatoes, quartered
    • 2 tablespoons snipped fresh basil
    • 1 cup shredded mozzarella cheese (4 ounces)
    • Fresh basil sprigs (optional)
    • 2 medium yellow summer squash, thinly sliced

    Directions

    1. 1Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
    2. 2Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.

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    Write Review
    • This cru....
      By Melanie on Wed, Sep 28, 2011 8:13 PM EDT

      N/A0

      This crust tasted horrible! My daughter's a vegetarian, so I'm always trying new recipes. I didn't want the crust to go to waste, so I crumbled it up and put it in spaghetti sauce. Not too bad.
      Report Abuse |
    • this was....
      By Amber on Mon, Aug 8, 2011 8:00 PM EDT

      N/A0

      this was a complete nightmare to make...and when i was done...2hours later...it tasted HORRIBLE!!! I gave it a shot, but I think it is impossible to get enough moisture out of the shredded potato to make it not be mushy.
      Report Abuse |
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