Potato Crust Vegetable Pizza (Better Homes & Gardens)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium baking potatoes, peeled1 medium onion2 beaten eggs1/4 cup all-purpose flour1 teaspoon salt2 tablespoons olive oil2 medium zucchini, thinly sliced1 medium yellow sweet pepper, chopped1 small red onion, halved and thinly sliced2 cloves garlic, minced1 5.3-ounce package soft chevre (goat cheese)16 cherry tomatoes, quartered2 tablespoons snipped fresh basil1 cup shredded mozzarella cheese (4 ounces)Fresh basil sprigs (optional)2 medium yellow summer squash, thinly sliced
Makes 8-10 Servings (Nutrition info is for 8)
1. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
2. Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs.
Number of Servings: 8
Recipe submitted by SparkPeople user TULIPCHICK91.
1. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
2. Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs.
Number of Servings: 8
Recipe submitted by SparkPeople user TULIPCHICK91.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 12.1 g
- Cholesterol: 60.4 mg
- Sodium: 390.0 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.1 g
- Protein: 12.2 g
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