Potato Crust Vegetable Pizza
Shredded potatoes become the tasty crust for a vegetable-and-cheese-topped pizza.
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 zucchini, thinly sliced
1 yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese
Fresh basil sprigs (optional)
2 medium yellow summer squash, thinly sliced
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. 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 oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs.
Recipe makes 8 to 10 main-dish servings
Calories: 285; Total fat: 13g; Saturated fat: 5g; Cholesterol: 78mg; Sodium: 468mg; Carbohydrate: 32g; Fiber: 3g; Protein: 12g
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Use olive oil for cooking as often as you can. It adds flavor and is healthier.