Potato Crust Vegetable Pizza

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

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 4  medium baking potatoes, peeled
• 1  medium onion
• 2  eggs, beaten
• 1⁄4 cup all-purpose flour
• 1  teaspoon salt
• 2  tablespoons olive oil (prefer rosemary flavor)
• 1  small red onion, halved and thinly sliced
• 2  medium zucchini, thinly sliced
• 2  medium  summer squash, yellow-thinly sliced
• 2  garlic cloves, minced
• 1 (5 1/3ounce) package  goat cheese
• 16  cherry tomatoes, quartered
• 2  tablespoons fresh basil, snipped
• 1  cup mozzarella cheese, shredded (4 oz)

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.