Potato-Crusted Mushroom Pizza

This makes a terrific brunch or light supper dish and is great for those people that cannot eat a regular flour pizza crust.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  cups frozen hash brown potatoes, loosely packed
• 1⁄2 cup  sliced green onions or 1⁄2 cup  diced cooking onion
• 2  tablespoons  each grated parmesan cheese and flour
• 1⁄4 teaspoon black pepper
• 2  large eggs, beaten
• 1  tablespoon olive oil
• 1.5 (227 g) packages  white fresh mushrooms
• 1⁄2 cup  diced  red pepper
• 2  large garlic cloves, minced
• 1 1⁄4 teaspoons  dried Italian seasoning
• 3⁄4 cup  crumbled feta cheese
• 1  cup  finely shredded mozzarella cheese

Directions

1. Preheat oven to 475ºF (240ºC). Coat a 12”(30 cm) pizza pan with non-stick cooking spray. If potatoes are clumped together break apart with a fork. In a large bowl mix potatoes, onion, Parmesan cheese, flour, pepper and eggs until well blended. Spread and press the mixture evenly in and up sides of pizza pan. Bake 15 minutes or until golden brown on the edges. Remove from oven and reduce temperature to 375ºF (190ºC).
2. Meanwhile in large non-stick skillet heat oil over medium—high heat; sauté mushrooms, and red pepper for 5-7 minutes or until mushrooms liquid is evaporated. Add garlic and seasoning, sauté 1 minute and remove from heat and stir in feta. Sprinkle one half of mozzarella cheese over crust and spoon mushroom mixture over potato crust; press into crust. Sprinkle with remaining mozzarella cheese. Bake 10 minutes.
3. Let stand 5-10 minutes before cutting.
4. Makes 4 main course servings.
5. Tips: Substitute equal parts dried basil and oregano for Italian seasoning OR 1/2 tsp (7 mL) dried thyme.
6. Fresh hash browns may replace frozen and are found in a refrigerated area of supermarkets.
7. For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.