Potato Crust Vegetable Pizza

Name: Potato Crust Vegetable Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: European, Mediterranean, Italian
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 1/3 ounce) package goat cheese; 16 cherry tomatoes, quartered; 2 tablespoons fresh basil, snipped; 1 cup mozzarella cheese, shredded (4 oz)

Instructions

Prep:30minCook:25min

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

Updated at: Sun, 08 Dec 2024 20:33:16 GMT