Potato Crust Vegetable Pizza

Total Time
55mins
Prep 30 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
  3. In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
  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. 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. Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
  7. Sprinkle with fresh basil and mozzarella.
  8. Bake for 5-7 minutes or until cheese is melted.
Most Helpful

5 5

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