Potato Crust Vegetable Pizza

Shredded potatoes become the tasty crust for this vegetable-and-cheese-topped pizza recipe.

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  • 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
  • 2 medium yellow summer squash, 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)
Finely 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.
Meanwhile, 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.

nutrition information

Per Serving: cal. (kcal) 285, Fat, total (g) 13, chol. (mg) 78, sat. fat (g) 5, carb. (g) 32, fiber (g) 3, pro. (g) 12, vit. A (RE) 113, vit. C (mg) 58, sodium (mg) 468, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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