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Prep 20 mins
Cook 40 mins
I found this recipe today among some newspaper cuttings. I've not tried it yet but it sure sounds yummy - and flexible. You could vary the topping ingredients with whatever takes your fancy or have on-hand, for example, pesto, fresh tomato sauce, capers, pine-nuts, anchovies, artichokes, smoked chicken, Italian sausage, ham, bacon, pepperoni, jalapenos, pineapple......the list is endless. Have fun!
- 3 medium potatoes, peeled and grated
- 1⁄2 cup plain flour
- 3 eggs, beaten
- 1 tablespoon grated parmesan cheese
- 2 tablespoons freshly chopped parsley
- fresh ground pepper
- 1 tablespoon olive oil
- 1 cup sliced portabella mushroom
- 1 italian eggplant, sliced thinly
- 1 zucchini, sliced thinly
- 1 red bell pepper, sliced thinly
- 1 vidalia onion, sliced finely
- 1⁄4 cup semi sun-dried tomato, chopped
- 1 cup shredded mozzarella cheese or 1 cup monterey jack cheese or 1 cup pizza cheese
- 1⁄2 cup feta cheese, crumbled
- 1⁄3 cup sliced kalamata olive
- 1⁄4 cup freshly chopped basil
- Heat oven to 375 deg.
- Lightly oil a flan or quiche dish.
- Squeeze excess juice from grated potatoes and combine with flour in a bowl.
- Add eggs, Parmesan cheese, parsley, and pepper to taste, and mix in well.
- Press potato mixture into prepared dish, and bake in pre-heated oven for 15 to 20 minutes, until egg has started to set.
- Meanwhile, heat olive oil in a pan and lightly saute mushrooms, eggplant, zucchini, red pepper and onion.
- Remove pizza base from oven, and top with eggplant mixture, followed by remaining ingredients.
- Place in oven for a further 15 to 20 minutes, or until potato base is set and the topping is golden.
- Serve with a freshly tossed, green salad.