Potato Crust Vegetable Pizza

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

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
  • 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)
Related Video
How to Make Pizza Dough

This pizza dough recipe is so versatile that It can be used for pizza, calzones or stromboli. Making your own dough adds a special and delicious touch to your own pizza.

Directions
1. 
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.
2. 
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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