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    You are in: Home / Recipes / Potato Crust Vegetable Pizza Recipe
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    Potato Crust Vegetable Pizza

    Potato Crust Vegetable Pizza. Photo by Starrynews

    1/1 Photo of Potato Crust Vegetable Pizza

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Tamaretta's Note:

    I lost this recipe in a recent move. I thought it was from SL, went to the SL message board and someone said it sounded like a BHG recipe, so checked there. YEAH! Posting here for safe keeping. This is NOT a quiche--the eggs are just to hold the crust together. The full flavor of this "pizza" comes from the chevre, fresh basil and veggies. I have successfully used the refrigerated shredded hash browns to save some time. Get out the food processor for the other veggies--your taste buds will NOT be disappointed! Serves 8-10 as a main dish, 18-20 appetizers. From BH&G

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
    3. 3
      In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
    4. 4
      Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
    5. 5
      Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
    6. 6
      Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
    7. 7
      Sprinkle with fresh basil and mozzarella.
    8. 8
      Bake for 5-7 minutes or until cheese is melted.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on October 20, 2012

      55

      Yum, this is great! So colorful and flavorful. This would be especially perfect when the garden is full of squash and tomatoes. I didn't have any rosemary oil, so I used garlic oil, which was great. I made a half batch in a 9" circular pan and added the basil after the final bake. Thanks for sharing! PAC Fall '12

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato Crust Vegetable Pizza

    Serving Size: 1 (221 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.5
     
    Calories from Fat 124
    46%
    Total Fat 13.7 g
    21%
    Saturated Fat 6.7 g
    33%
    Cholesterol 72.5 mg
    24%
    Sodium 504.2 mg
    21%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.4 g
    21%
    Protein 12.2 g
    24%

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